Kosher Casserole

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Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Cassoulet is a classic French dish, usually made to include meats and sausages that are not kosher. It is believed, however, that the dish originated as cholent, a traditional Ashkenazic Shabbat dish of meat and beans, which was brought to France by the Jews fleeing the Spanish inquisition.

Ingredients

  • 675 g/ lb/ cups dried haricot (navy) beans
  • 4

Method

  1. Put the beans in a large bowl and cover with plenty of cold water. Leave to soak overnight.
  2. Drain the beans thoroughly and put them in a large pan with fresh water to cover. Bring to the boil and boil rapidly for 10 minutes. Drain and set the beans aside.
  3. Use a sharp knife to cut the duck breasts into chunks.