Pork and haricot bean stew

Name: Pork and haricot bean stew (Cassoulet)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 6
Cuisine: French
Ingredients: 115 g (4 oz) pork rind; 1 clove; 5 garlic cloves; sea salt and freshly ground black pepper; 1 bouquet garni (parsley, bay, rosemary, thyme); 300 g (10 oz) shoulder of lamb, cubed; 50 g (2 oz) duck fat; 300 g (10 oz) loin of pork, cubed; 300 g (10 oz) Toulouse sausages, thickly sliced; 500 g (1 lb 2 oz) confit de canard (preserved duck), cut into portions; 250 g (9 oz) salt pork belly, chopped; 300 g (10 oz) fresh breadcrumbs; 500 g (1 lb 2 oz) haricot beans (lingot variety recommended); 1 dsp tomato purée; 1 carrot, chopped; 2 onions

Cassoulet

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr

Appears in

New Bistro

By Fran Warde

Published 2009

About

This famous dish from the south-west of France varies from bistro to bistro, with everyone declaring theirs to be authentic! This recipe is delicious and, once you have gathered all the ingredients, it’s so easy to make. This is a truly magnificent and memorable meal for a celebration, with something in the pot for everyone!

Ingredients

500 g (1 lb 2 oz) haricot beans (lingot variety recommended)
2

Europe
France
Aquitaine
Preserve
Stew
Main course
Mediterranean

Method

The day before, soak the beans in cold water, changing the water 2-3 times. The next day, place 2.5 litres (4½ pints) fresh water in a large pan with the soaked beans, 1 onion studded with the clove, the c