Pork and haricot bean stew

Name: Pork and haricot bean stew (Cassoulet)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 6
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; 300 g (10 oz) fresh breadcrumbs; 500 g (1 lb 2 oz) confit de canard (preserved duck), cut into portions; 300 g (10 oz) Toulouse sausages, thickly sliced; 1 carrot, chopped; 115 g (4 oz) pork rind; 1 bouquet garni (parsley, bay, rosemary, thyme); 5 garlic cloves; 500 g (1 lb 2 oz) haricot beans (lingot variety recommended); 1 dsp tomato purée; 1 clove; 50 g (2 oz) duck fat; 250 g (9 oz) salt pork belly, chopped; 2 onions; 300 g (10 oz) loin of pork, cubed; 300 g (10 oz) shoulder of lamb, cubed

Cassoulet

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr

Appears in

New Bistro

By Fran Warde

Published 2009

About

This famous dish from the south-west of France varies from bistro to bistro, with everyone declaring theirs to be authentic! This recipe is delicious and, once you have gathered all the ingredients, it’s so easy to make. This is a truly magnificent and memorable meal for a celebration, with something in the pot for everyone!

Ingredients

500 g (1 lb 2 oz) haricot beans (lingot variety recommended)
2

Europe
France
Aquitaine
Main course
Preserve
Mediterranean

Method

The day before, soak the beans in cold water, changing the water 2-3 times. The next day, place 2.5 litres (4½ pints) fresh water in a large pan with the soaked beans, 1 onion studded with the clove, the c