Ingredients
This rustic French dish is winter comfort food at its best. Â There are lots of meats you can use - ham hocks, chicken thighs, lamb neck fillet...the key is to have a variety. Â I've used canned beans here, but for an even better result, use dried beans and soak them yourself. Â Any kind of soft white beans are great for this recipe.
Serves 8
Serves 8
- 2 duck legs
- 4 sausages, preferably Toulouse
- 2 lamb shoulder shanks
- 6 rashers smoked streaky bacon, cut into half-inch long pieces
- 1 large onion, finely chopped
- 2 sticks celery, finely chopped
- 2 carrots, finely chopped
- 4 large cloves garlic, finely chopped or crushed
- 1 generous tbsp tomato purée
- 1/2 bottle dry white wine
- 2 330ml cans canellini beans
- 1 330ml can flageolet beans
- 2 330ml cans haricot beans
- 500ml good vegetable or chicken stock
- about 6 springs fresh thyme
- parsley, finely chopped (optional)
- olive oil, for frying
Description
Cassoulet Recipe. Add Some Olive Oil To A Large Hob-proof Casserole Or Other Large Pot. Â Put On A High Heat Until Very…
Nibbledish
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