Discover this Southwest recipe for cassoulet, a rich and generous dish with sausages, duck, pork, lamb, white beans in tomato sauce, and carrots... This family recipe is loved by meat enthusiasts.
The day before, soak the beans in cold water and change the water two to three times.
In a pressure cooker, put 2.5 liters of water, add the drained beans, 1 onion studded with a clove, 2 cloves of garlic, the pork rind, the salted pork belly, the carrot sliced, and the bouquet garni. Close the pressure cooker and start cooking. As soon as the steam escapes, lower the heat and let it cook for 15 minutes. Then, open the pressure cooker and set aside the beans with the broth, remove the rind and the pork belly and set them aside. Clean the pressure cooker.
Cut the pork and lamb into pieces and brown them in a pot with duck fat. Add the chopped rind, the second chopped onion, the remaining three minced garlic cloves, the tomato paste, and 1 liter of cooking broth from the beans. As soon as the steam escapes, lower the heat and let it cook for about 18 minutes.
Open the pot and add the drained white beans, the cured meat, the sausage, and the sliced bacon. Season with salt and pepper (be careful not to add too much as the sausage and bacon may already be very salty). As soon as the steam escapes, lower the heat and let cook for 15 minutes.
To finish, place the casserole in a clay dish. Sprinkle with breadcrumbs and broil in the oven before serving.
0 servings
6
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