This will be enough for 2 (or three people). I used a duck leg which I had in the freezer. You could instead use a slice of pork belly or a lamb fillet:

  • 120g dried haricot beans
  • Water
  • Oil
  • 100g cooking chorizo (sliced)
  • 1 small pack bacon lardons (or you could slice a few rashers of bacon lurking in the fridge)
  • meat from a duck leg (cut into smallish pieces)
  • 1 onion (chopped)
  • 1 stick celery (chopped)
  • 1 medium carrot (chopped)
  • 1/2 400g tin of chopped tomatoes (I used some fresh cherry tomatoes which were past their best (peeled and chopped))
  • a slug of beef stock concentrate or 1/2 beef stock cube (crumbled)
  • bouquet garni (a few sprigs of parsley and thyme, 2 bay leaves and a garlic clove (tied together with string))
  • freshly ground black pepper

Soak the beans overnight (or for at least 8 hours). Discard the soaking water. Put the beans in a pan and cover with cold water. Bring to the boil, and boil for 10 minutes. Then simmer until cooked (probably about 40 minutes). Drain the beans and reserve the liquid.

Heat a little oil in a large, ovenproof, pan (with a lid). Add the chorizo, bacon and duck and fry until they have browned. Add the onion, celery and carrot, mix together with the meat, lower the heat and cook for about 5 minutes (with the lid on the pan).

Add the chopped tomatoes and enough of the reserved bean cooking liquid to just about cover the pan contents (if there is not enough liquid add some water). Add the concentrated stock (or crumbled stock cube) and some black pepper, and stir well. Bury the bouquet garni in the middle of the pan contents.

Bring to the boil and transfer to the oven (140C (Gas Mark 1)). Cook for about three hours. You could cook it for longer at a lower temperature. Also, if you have a slow cooker (which I don’t) you could use that. Should the cassoulet become too dry just add a little boiling water. Remove the bouquet garni before serving.

I served mine with some green beans.


2 thoughts on “Cassoulet

  1. Pingback: Duck Soup | cookingacontinuum

  2. Pingback: Winter vegetable broth | cookingacontinuum

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