Peasant Cassoulet
Main course
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Cook Time
3 h 30 min
Servings
8
Difficulty
Medium
Prep Time
90 Min
Description
This peasant cassoulet, a comforting and generous dish, is perfect for cold autumn or winter evenings. I often prepare it for large family gatherings, as it is always appreciated. The white beans, simmered with tasty pieces of lamb, pork shoulder and duck confit, are imbued with the aromas of Toulouse sausage and garlic sausage. A dish rich in flavors and textures, which warms the heart and soul. Do not hesitate to use quality dried beans for optimal results. A real treat!
Ingredients (15 ingredients)
-
1 l of dried white beans
-
800 g of lamb squares
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750 g of pork shoulder
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2 morceaux of duck confits
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6 piece tomatoes
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300 g of Toulouse sausages
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0.5 piece garlic sausage
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300 g of streaky bacon
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1 container of goose fat
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200 g of pork rind
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200 g of chopped onions
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1 piece onion
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1 piece carrot
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5 gousses of garlic
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2 bouquets garnished
Preparation (7 steps)
Bean preparation
Soak 1 kg of dried white beans in cold water for 6 hours. This step is crucial to soften the beans and reduce cooking time.
Cooking the beans
In the Thermomix bowl, add 1 tablespoon of goose fat, 300 g of streaky bacon cut into pieces, 200 g of pork rind, 1 carrot cut into rounds, 1 onion studded with cloves, 3 cloves of garlic and a bouquet garni. Add the drained beans and cover with water. Cook 60 Min./100°C/Stufe 1/Linkslauf.
Meat preparation
Brown 800 g of lamb squares and 750 g of pork shoulder in a pan with goose fat. Salt and pepper generously. Set aside the meat.
Sauce preparation
In the Thermomix bowl, add 200 g of chopped onions and 1 tablespoon of goose fat. Cook 3 Min./120°C/Stufe 1.
Adding ingredients to the sauce
Add a bouquet garni, 2 crushed cloves of garlic, 6 crushed tomatoes and 300 g of Toulouse sausages cut into pieces in the Thermomix bowl. Cook 60 Min./95°C/Stufe 1/Linkslauf, moistening with a little cooking juice from the beans.
Final preparation of ingredients
Remove the meats that have cooked with the beans and vegetables. Cut the garlic sausage into slices of ±1cm thick. Cut the meats into 5x5 cm pieces, same for the rind.
Assembly and baking
In a large hollow earthenware dish or a pot suitable for the oven, place the rinds on the bottom, topped with a layer of meat and sausage and sausage sauce, then a layer of beans, then meat and sauce, sausage and sausage, then beans. Place the 2 pieces of duck confit without the excess fat on top. Add a good tablespoon of goose fat. Put in a hot oven (170°) for about 2 hours.
Finished cooking? Great! 🎉
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Created by
Lea Faure
1
Rezept
0
Kochbücher
Allergens
- Gluten
- Soy
- Milk
- Celery
- Mustard
- Sulphur dioxide and sulphites
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