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Cassoulet

125 g Dried haricot beans; (4oz)
125 g Dried butter beans; (4oz)
4 ts Polyunsaturated oil
2 Onions; chopped
3 Garlic cloves; crushed
175 g Lean boneless lamb; (eg shoulder or leg), trimmed and cut into 2.5cm (1-inch) cubes (6oz)
175 g Lean boneless pork; (eg shoulder or leg), trimmed and cut into 2.5cm (1-inch) cubes (6oz)
125 g Gammon; trimmed and cut into 2.5cm (1-inch) cubes (4oz)
1 397 gram can chopped tomatoes; (14oz)
150 ml Water; ( 1/4 pint)
2 Bay leaves
2 Sprigs fresh thyme
4 Sprigs parsley
Pepper


Cover the beans with cold water and leave to soak overnight.


Drain the beans and place them in a saucepan. Cover with fresh water, bring to the boil and boil rapidly for 10 minutes.


Reduce the heat and cook for a further 45 minutes or until the beans are tender. Drain thoroughly.


Heat 2 teaspoons of the oil in a large flameproof casserole, add the onions and fry over a medium heat for 5-10 minutes or until they are golden and translucent. Add the garlic and cook for 2 minutes. Remove from the casserole and set aside.


Heat the remaining oil in the casserole, add the meat and cook over a high heat until evenly browned. Preheat the oven to Gas Mark 3 / 160C / 325F.


Add the onions to the meat in the pan, add the cooked beans, tomatoes and water and season with pepper. Tie the bay leaves, thyme and parsley together with cotton or string and add to the casserole.


Bring to the boil, then transfer to the oven and cook for 1 1/4 hours. Reduce the oven temperature to Gas Mark 2/150 C/300 F, cover and cook for a further 30 minutes. Removethe bunch of herbs before serving.





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