To serve six persons
Ingredients
- 1.5 kg of haricots blancs (white beans)
- 750 grams of meat of choice for example confit de canard- preserved duck, or cooked and sliced sausage of choice
- Approximately 1.5 litres of residual liquid from the boil of beans and any further ‘jus‘ or bouillon available
- 200 grams of fresh breadcrumbs (optional).
Preparation
This preparation is based on the simplest method.
- Soak the white beans overnight in boiled water, salted and herbed if preferred
- On the following day bake or fry the sausages until well cooked. Or divest the confit of the majority of the preserving fat and cook in the frying pan.
- Drain all liquid from the white beans and keep on one side.
- Select a large deep earthenware cooking pot and arrange a thick layer of cooked drained beans on the base.
- Now arrange the cooked meat
- A final thick layer of beans on top should sandwich the meat. No meat should touch the base of the pot.
- Pour the liquid from the beans and any appropriate meat juices available over the mix of beans and meat until the mix is immersed.
- With lid on the pot, this mix is left to simmer in the over for a minimum of three hours (moderate oven)
- Finally the pot is uncovered for a further twenty minutes to crisp off the surface. Be Breadcrumbs can be added for this final stage to aid the formation of a crust.
To serve
One bowl of cassoulet can provide a complete meal during the winter months and can be lightened with a serving of side salad per person.
