Cassoulet (French bean pot)

Name: Cassoulet (French bean pot)
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 375 g white, dried beans; 1 (approx. 500 g) Knuckle of pork; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Bay leaves; 2 Federation Soup Greens; 2 Onions; 2-3 Garlic cloves; 4 Goose legs; 250 g streaky smoked bacon; 4 TABLESPOONS Goose fat; 1 jar(s) (850 ml; separation weight: 800 g) peeled tomatoes; 400 g Cooked sausage; 1 collar Thyme; 1/2 bunch Parsley; 50 g Breadcrumbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

375 g white, dried beans
1 (approx. 500 g) Knuckle of pork
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Bay leaves
2 Federation Soup Greens
2 Onions
2-3 Garlic cloves
4 Goose legs
250 g streaky smoked bacon
4 TABLESPOONS Goose fat
1 jar(s) (850 ml; separation weight: 800 g) peeled tomatoes
400 g Cooked sausage
1 collar Thyme
1/2 bunch Parsley
50 g Breadcrumbs

Directions

1
Soak the beans in cold water overnight, wash and drain. Wash the knuckle of pork. Cover both with water and cook with salt, pepper and bay leaf for about 20 minutes. In the meantime, clean and wash the soup greens and cut them into large pieces. Peel and chop onions and garlic. Wash the legs and pat dry.
2
Cut the bacon into cubes. Fry the legs and bacon in 2 tablespoons of hot lard and remove. Sauté onions and garlic in frying fat. Add prepared soup greens and goose legs. Chop the tomatoes in the tin, add to the legs, bring to the boil and add everything to the beans. Cook for another 1 hour. Remove the knuckle of pork and cut the meat into pieces. Cut the sausage into slices. Pour all prepared ingredients into an ovenproof dish. Season to taste again. Cover with bean broth. Wash and chop thyme and parsley and sprinkle with breadcrumbs.
3
Remove the knuckle of pork and cut the meat into pieces. Cut the sausage into slices. Pour all prepared ingredients into an ovenproof dish. Season to taste again. Cover with bean broth. Wash and chop thyme and parsley and sprinkle with breadcrumbs. Spread the remaining lard in flakes on top. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour until the crust is well browned.
4
Waiting time approx. 12 hours