COMMENT:
Cassoulet is a rich combination of white beans baked with a variety
of meats and seasonings. The variety of cassoulets is as infinite
as the stars in the heavens. Each region of France has its typical
variety in much the same fashion as gumbo is to Louisiana.
INGREDIENTS:
- 5 cups great northern beans
- 5 quarts light beef or chicken stock
- 1/2 pound pork salt meat, cubed
- 1/2 pound pork butt, cubed
- 2 pounds duck, beef or chicken
- 1 pound smoked sausage
- 1 pound bacon, cubed
- 2 cups onions, diced
- 1/2 cup celery, diced
- 1/4 cup garlic, chopped
- 1/2 cup puréed tomatoes
- 3 cups dry white wine
- 1/2 tsp thyme
- 2 bay leaves
- salt and pepper to taste
METHOD:
Preheat oven to 375 degrees. In a large saucepot, place the beans
with the stock and salt meat. Bring to rolling boil and reduce to
simmer. Cook until beans are al dente, approximately 45 minutes.
Do not overcook. While beans are boiling, place cubed pork butt
and other meat along with sausage into a stockpot. Cover meat by
2 inches with water. Bring to a rolling boil and cook until meat
is tender, approximately 45 minutes. When beans and meats are tender,
drain and combine stocks. In a heavy-bottom saucepot, place cubed
bacon and render fat over medium-high heat. When bacon is lightly
brown, add onions, celery and garlic. Sauté 3 to 5 minutes,
or until vegetables are wilted. Add tomatoes and white wine. Reduce
to ½ volume. In a large corning ware baking dish, place beans
and poached meats, cover with vegetable mixture and stir to blend
well. Ladle in enough of the combined stocks to cover the beans
by ½ inch. Add thyme and bay leaves and season to taste using
salt and pepper. Cover and bake approximately 30 to 45 minutes or
until the majority of the water has been absorbed into the cassoulet.
Serve as vegetable or entrée.
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