Comforting Country Cassoulet
Main course
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Cook Time
1 h 30 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This country cassoulet is a comforting and economical dish, perfect for autumn and winter evenings. I often prepare it for family meals, as it is easy to make and everyone loves it. The beans, sausage and pork go perfectly together in a fragrant tomato sauce. Molasses adds a small sweet touch that perfectly balances the dish. Do not hesitate to use dry beans for an even more authentic version. Serve it with a green salad for a complete and balanced meal. A real rustic delight!
Ingredients (19 ingredients)
-
2 feuille bay leaf
-
10 cl dry white wine
-
230 g giant beans
-
4 clou clove
-
2 c à s tomato puree
-
2 slice white bread
-
1 c à s molasses
-
2 c à c mustard
-
200 g red beans
-
400 g white beans
-
2 piece onions
-
100 g smoked sausage
-
250 g sausages
-
3 piece tomatoes
-
to taste Pepper
-
2 clove garlic
-
0.5 c à s oil
-
to taste Salt
-
250 g pork carbonnades
Preparation (7 steps)
Preparation of the meats
Cut the pork carbonnades into medium-sized pieces. Prick the sausages in different places with a fork so that they do not burst during cooking. Cut the smoked sausage into slices and remove the skin.
Preparation of the vegetables
Peel the onions and cut them in half. Put the onions in the Thermomix bowl and chop them finely for 3 Sek./Stufe 5. Set aside. Make a crosswise incision at the base of the tomatoes, immerse them for 6 seconds in boiling water and run them under cold water. Peel them and cut them into quarters.
Browning the meats
Heat the oil in a pan. Brown the pork carbonnades and sausages for 4 min. Salt and pepper. Remove the meat from the pan and set aside.
Cooking the onions and garlic
Put the chopped onions in the Thermomix bowl. Add the garlic (2 cloves) and chop it for 3 Sek./Stufe 7. Add ½ tbsp of oil and sauté everything for 3 Min./120°C/Stufe 1.
Adding ingredients and simmering
Add the quartered tomatoes, white beans (400g or 170g dry), red beans (200g or 80g dry), giant beans (230g or 100g dry), dry white wine (10 cl), bay leaves (2), cloves (4), tomato puree (2 tbsp), mustard (2 tsp) and molasses (1 tbsp) in the Thermomix bowl.
Simmering the cassoulet
Place the browned meat on the mixture of vegetables and beans in the Thermomix bowl. Salt and pepper. Simmer for 30 Min./100°C/Linkslauf Stufe 1.
End of cooking and addition of bread
Remove the bay leaves and cloves from the Thermomix bowl. 10 minutes before the end of cooking, crumble the white bread (2 slices) and sprinkle it over the dish. Let it brown uncovered for 10 Min./100°C/Linkslauf Stufe 1.
Finished cooking? Great! 🎉
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Created by
Emma Mercier
4
Rezepte
0
Kochbücher
Allergens
- Gluten
- Mustard
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