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Onions200gCloves 4Cooked haricot beans 300gBouquet garni 1Toulouse sausages 4Carrots 200gCelery 200gPork belly 350gLamb neck fillet 350gPork fillet 350gCloves garlic 4Oil 60ml (4 tbsp)White wine 300mlTomato purée 30ml (2 tbsp)Tinned tomatoes 400gParsley 22.5ml (1½ tbsp)Thyme 15ml (1 tbsp)SeasoningConfit duck legs 4Canned haricot beans (see Cook's note) 300g
Cassoulet originated from the Languedoc region of southern France, and originally consisted of haricot beans cooked in a stew pot with pork rind and seasoning. Over the years many different versions have evolved, and the recipe below is based on the Toulouse version. It's open to interpretation of course, but don't worry about authenticity; instead, just enjoy it for what it is - a delicious, rich dish that's a classic of French country cooking.
Preparation time: 1 hourCooking time: 2 hours 10 minutesServes: 4 to 6
Attachments: Stirring Tool, Food Processor
Cook's note: To save time this recipe uses tinned haricot beans. To use dried beans, soak for 24 hours, changing the water several times, then drain. Cook the beans separately and add them to the bowl where you would normally add the tinned beans.
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