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Beans Cassoulet

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  Dried white beans 2 Pound, soaked overnight (Great Northern, Or Try Half Great Northern, Half Dried Flageolets)
  Fresh pork rind 1⁄2 Pound
  Duckling 5 Pound
  Salt To Taste
  Freshly ground black pepper To Taste
  Lamb bones 1 Pound
  Lamb stew meat 2 1⁄4 Pound, cut into 1 inch cubes
  Boneless pork shoulder 2 Pound, cut into 1 inch cubes
  Dried thyme 1 1⁄2 Tablespoon
  Ground allspice 1 Teaspoon
  Olive oil 2 Tablespoon
  Rendered bacon fat 1⁄3 Cup (5.33 tbs)
  Chopped yellow onions 2 Cup (32 tbs)
  Carrots 3 Large, peeled and chopped
  Dry vermouth 2 Cup (32 tbs)
  Tomato paste 6 Ounce
  Beef broth 5 Cup (80 tbs), canned
  Garlic 9 Clove (45 gm), peeled
  Bay leaves 5
  Fresh garlic sausage/Kielbasa 1 1⁄2 Pound
  Salt pork 1 Pound
  Bread crumbs 4 Cup (64 tbs), mixed with 1 cup chopped parsley
  Chopped parsley 1 Cup (16 tbs)

Score the fat side of the pork rind, cover it with cold water in a small saucepan, bring to a boil, and simmer for 10 minutes.
Drain, cover with cold water again, and repeat the process, this time simmering for 30 minutes.
Reserve the pork rind and its second cooking water.
Drain the beans and place them in an 8 quart oven proof pot with a lid.
Cover them with water by at least 3 inches, and bring to a boil.
Reduce heat and cook briskly, uncovered, for 15 minutes.
Remove pot from heat and let beans stand in the cooking liquid.
Cut off wing tips of duck and set them aside, along with neck, heart and gizzard.
Pull all the fat out of the duck, and season the cavity with salt and pepper.
Put the duck in a small roasting pan.
Put the lamb bones in a second small pan and roast, along with the duck, in a preheated 450°F.oven for 45 minutes.
Drain accumulated fat frequently.
Remove from oven after cooking time; duck should still be slightly underdone; lamb bones should be well browned; reserve lamb bones.
Drain juices from duck cavity into a large bowl and reserve.
Cool, cover and refrigerate duck.
In a heavy skillet, brown the cubed lamb in batches, seasoning to taste with salt and pepper.
Do not crowd the pan.
Remove browned lamb to the large bowl and reserve.
Without cleaning the skillet, saute the pork cubes and the reserved duck giblets and wing tips in the same fashion, seasoning with salt, pepper, 1 teaspoon of the thyme and the allspice.
You may need to add a tablespoon or two of olive oil if the skillet is particularly dry at this point.
Reserve the browned pork in the same bowl with the lamb.
Do not clean the skillet.
Melt the rendered bacon fat in the skillet and saute the onions and carrots for about 20 minutes, stirring, or until tender.
Add to the pot with the beans.
Add the vermouth, along with the meat juices accumulated in the large bowl, to the skillet.
Bring to a boil.
Lower heat slightly and cook briskly, stirring, until vermouth is slightly reduced and all browned cooking particles remaining in the skillet have dissolved.
Pour the vermouth into the beans.
Stir in the tomato paste, the pork rind cooking liquid, the beef broth, remaining thyme, 6 of the garlic cloves, chopped, and the bay leaves.
Add additional water if necessary; liquid should just cover the beans.
Put the pork rind, fat side down, on top of the beans, and cover the pot.
Bake in the center of a preheated 350°F.oven for 2 to 2 1/2 hours, or until beans are completely tender.
Remove and cool to room temperature, uncovered, stirring occasionally.
Cover and refrigerate overnight.
The next day, prick the skin of the garlic sausage all over with a fork and simmer in a pan of water for 30 minutes.
Drain and reserve.
Put the salt pork in a pan of cold water, bring to a boil, and cook for 10 minutes.
Drain, cover with cold water and repeat, reserving salt pork in its cooking water.
Remove the pot of beans from the refrigerator.
Discard the lamb bones, the bay leaves, the duck neck and wing tips, and if you can find them the heart and gizzard.
Drain the salt pork; cut off the rind and discard it.
Chop the salt pork into cubes and place in the bowl of a food processor fitted with a steel blade.
Puree to a paste, dropping the 3 remaining peeled garlic cloves through the feed tube while the motor is running.
Stir the paste into the beans.
Skin the duck, pull all meat from the bones, and cut into chunks.
Stir duck into the beans.
Skin the garlic sausage and cut into rounds; stir into the beans.
The beans will now cook for another 1 1/2 hours.
If they are too dry (it is preferable that they be too moist), stir in another cup or two of warm water.
Smooth the top of the beans and sprinkle heavily with half of the bread-crumb and parsley mixture.
Bake, uncovered, in a preheated 325 °F.
oven for 45 minutes.
Remove from oven, stir the top crust into the beans, sprinkle on the remaining bread crumbs and parsley, and bake further for another 45 minutes, or until crust has formed and browned well

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 1295 Calories from Fat 634

% Daily Value*

Total Fat 70 g108.3%

Saturated Fat 23.1 g115.7%

Trans Fat 0.1 g

Cholesterol 407 mg135.7%

Sodium 1395.4 mg58.1%

Total Carbohydrates 53 g17.6%

Dietary Fiber 11.6 g46.6%

Sugars 4.4 g

Protein 108 g215.9%

Vitamin A 56.8% Vitamin C 20.4%

Calcium 25.7% Iron 97.7%

*Based on a 2000 Calorie diet

Beans Cassoulet Recipe