Le Cassoulet

Name: Le Cassoulet (White bean stew with sausages, tomatoes, garlic and meats)
Yield: Serves 8–10
Cuisine: French
Ingredients: salt, pepper; 1¼ litres (2 pints) stock or water; 2 large cloves garlic (more if you like); 250 g (½ lb) Marmande or beef tomatoes (or small tin tomatoes); 700 g (1½ lb) Toulouse or pure pork sausage; 350 g (¾ lb) lean pork shoulder; 2 medium sized onions; peppercorns; 2 tablespoons goose fat; 2 cloves garlic (more if you like); salt; goose fat; fresh white breadcrumbs; 2 quarters confit d’oie or 3 pieces confit de canard; 350 g (¾ lb) salt belly of pork with its rind, previously soaked if very salty; 1 kg (2¼ lb) dried white haricot beans, preferably Lingots or Cocos; onion stuck with 2 cloves; carrot; bouquet garni; ham bone or pork bone (optional)

White bean stew with sausages, tomatoes, garlic and meats

Preparation info

Serves
8–10

Difficulty
Complex

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

There are three distinct processes. The beans and meats are partly cooked separately to start with. Both are then cooked together in the Cassole. If you are using confit or partly cooked meats, they are added only for the final stage.

Ingredients

For preparing the beans

1 kg (2¼ lb) dried white haricot beans, preferably Lingots or Cocos
350

Europe
France
Stew
Mediterranean

Method

To prepare the beans

Soak the beans overnight in plenty of water. Drain and rinse them and put them into a large enamelled pan. Cover with cold water and bring slowly to the boil. Boil hard for 10 minutes then skim before adding the belly of pork, onion stuck with cloves, sliced carrot, bouquet garni, ham or pork bone, garlic and peppercorns. Allow to simme