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Classic Cassoulet

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Ingredients
  Dried great northern beans/Marrow beans 1 Pound
  Butter/Bacon fat 2 Tablespoon
  Onions 2 Medium, sliced
  Garlic 2 Clove (10 gm), crushed
  Ham hock 1
  Canned whole tomatoes 8 Ounce (1 can)
  Onion 1 Small, studded with 2 whole cloves
  Whole cloves 2
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Beef broth 1 Quart
  Garlic sausages 1⁄2 Pound
  Vegetable oil 2 Tablespoon
  Boneless pork shoulder 1 Pound (fresh)
  Boneless lamb shoulder 1 Pound
  Salt 2 Teaspoon
Directions

Soak beans overnight in 3 quarts water.
Drain in a colander.
Heat butter in a large saucepan and cook sliced onions and garlic over medium heat until soft.
Add beans, ham hock, tomatoes, clove-studded onion, pepper, bay leaf and broth.
Simmer, covered, over very low heat about 2 hours or until beans are nearly tender.
Remove clove-studded onion and bay leaf.
In a large skillet, brown sausages in oil; remove.
Cut pork and lamb into 1-inch cubes and brown in the skillet a little at a time.
Cut meat from ham hock.
In a 4-quart casserole, arrange beans and meats in alternating layers, adding salt (the amount depending on the saltiness of the beef broth) and the liquid that the beans were cooked in.
Cover and bake in a 350° oven about 1 1/2 hours or until beans and meats are tender.
Check the casserole from time to time and add more broth or water if beans become too dry.
They should be moist but not soupy.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Servings: 
15

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