Recipe: Tasty Cassoulet, for 2

Cassoulet, for 2. Cassoulet is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern France. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you're not a pro. It requires a few ingredients you won't find in the typical supermarket.

House cassoulet is always nice on a cooler day. cassoulet baked bean cassoulet easy cassoulet chicken cassoulet pork cassoulet. Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various Wishing to make Cassoulet, I will improvise. How To Make a Cassoulet step by step Sie können haben Cassoulet, for 2 using 13 ingredients and 8 steps. So geht's dir kochen dass.

Zutaten von Cassoulet, for 2

1. Bereiten 1 of carrot, cut into small cubes.
2. Bereiten 1 of red onion, peeled and chopped.
3. Bereiten 1 of celery stalk, finely sliced.
4. Du brauchst 1 clove of garlic, finely chopped.
5. es ist 1/2 tsp of dried thyme, sage and rosemary.
6. Du brauchst 2 of duck legs, or leftover duck or goose chunks.
7. Bereiten 2 of large sausages, or equivalent amount of chipolatas, left whole.
8. Bereiten 1 can of beans, any type, in water. cannellini beans work well..
9. es ist 1 can of chopped tomatoes.
10. Du brauchst 1 of small 190 ml bottle of red wine or 1 glass of red wine.
11. Du brauchst 1-2 slices of bread - fresh, stale or toasted, it doesn't matter!.
12. Du brauchst 1 tbsp of olive oil.
13. es ist 1/2 head of cabbage, your choice, shredded, or some green beans.

Le cassoulet (de l'occitan caçolet) est une spécialité régionale du Languedoc, à base de haricots secs, généralement blancs, et de viande. À son origine, il était à base de fèves. Le cassoulet tient son nom de la cassole en terre cuite émaillée dite caçòla en occitan et fabriquée à Issel. A classic cassoulet recipe is made with a variety of fatty meats like duck confit and pork sausage and cooked This healthy cassoulet recipe is streamlined and lightened up with the use of pork shoulder. I have made cassoulet several times recently using this recipe.

Cassoulet, for 2 Anweisung

1. If using fresh duck or goose, put in the oven now at 180 C, and follow the rest of the steps up to step 7 while it's cooking..
2. Gently fry the diced carrot, red onion, celery and garlic in a little oil until softened and just starting to brown..
3. Add the dried herbs to the fried veg.
4. Add the wine and simmer until reduced by half..
5. Add the beans and tomatoes with their juice. Simmer until reduced by half..
6. While the mixture simmers, whiz the bread with some olive oil and a sprinkling of dried thyme in a food processor to make bread crumbs. If you haven't got a food processor then just finely chop or pick into little croutons and mix with the olive oil and thyme by hand. Or, if you have a pack of breadcrumbs, use those..
7. Lay the sausages and duck or goose on top of the veg and bean mixture, and place the oily breadcrumbs in the gaps between the meat, and cook in the oven until the meat is browned and there is only a small amount of liquid left, around 40 mins..
8. To include some greens, serve with some steamed and seasoned cabbage or green beans, and a glass of red..

I cooked the cassoulet up to the second addition of crumbs then refrigerated overnight. In a medium-size sauté pan over medium-high heat, heat half of the duck fat or olive oil. Cassoulet is one of the most magnificent examples of French home cooking. The sumptuous meat and bean casserole is not as refined as some of the fussier dishes of haute cuisine. Cassoulet Vert - a modernized White Bean Stew enlivened with Lemony Kale Pesto that is meat-free and that can be made in an Instant Pot!