Cassoulet
Serving size: Serves 6
Cuisine type: FrenchCooking time: More than 2 hours
Course: Lunch,
MainFavourite flavours: Pork
Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quicker and healthier dish. Haricot, great northern, cannellini or navy beans can be used in this recipe.
INGREDIENTS
1½ cups (300g) dried white beans
300g boned pork belly, rind removed, sliced thinly
150g piece streaky bacon, rind removed, diced into 1cm pieces
800g piece boned lamb shoulder, diced into
3cm pieces
1 large brown onion (200g), chopped finely
1 small leek (200g), sliced thinly
2 cloves garlic, crushed
3 sprigs fresh thyme
400g can crushed tomatoes
2 bay leaves
1 cup (250ml) water
1 cup (250ml) chicken stock
2 cups (140g) stale breadcrumbs
1/3 cup coarsely chopped fresh flat-leaf parsley
METHOD
Place beans in medium bowl, cover with water; soak overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are just tender. Drain.
Preheat oven to moderately slow.
Cook pork in large flameproof casserole dish over heat, pressing down with back of spoon on pork until browned all over; remove from dish. Cook bacon in same pan, stirring, until crisp; remove from dish. Cook lamb, in batches, in same pan, until browned all over.
Cook onion, leek and garlic in same dish, stirring, until onion softens. Add thyme, undrained tomatoes, bay leaves, the water, stock, beans and meat; bring to a boil. Cover; cook in moderately slow oven 45 minutes. Remove from oven; sprinkle with combined breadcrumbs and parsley. Return to oven; cook, uncovered, about 45 minutes or until liquid is nearly absorbed and beans are tender.
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