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Ingredients

• 300g/10oz dried white haricot beans, soaked in cold water overnight
• 1 onion, studded with a few cloves
• 1 bouquet garni (2 bay leaves, a few sprigs each of thyme and flat leaf parsley and a 7.5cm/3in celery stick, tied together)
• 4 fat garlic cloves, finely chopped
• 4 Toulouse sausages
• 4 duck legs
• 350g/12oz belly pork rashers, skinned and diced
• 2 tbsp goose or duck fat (or oil)
• 1 large onion, chopped roughly
• 1 large carrot, chopped roughly
• 2 celery sticks, chopped roughly
• 350g/12oz lamb neck fillet, diced
• 350g/12oz boneless casserole pork, diced
• 290ml/½ pint dry white wine
• 400g/14oz can chopped tomatoes
• 1 tbsp tomato purée
• 2 heaped tbsp fresh flat leaf parsley, chopped
• 1 heaped tbsp fresh thyme, chopped
• salt and pepper
• green salad with mustard vinaigrette, to serve

Description

This An Authentic Recipe For The Southern French Dish Of Cassoulet

Group Recipes