Cassoulet

For a truly rich meal try Simon Rimmer's recipe for a classic French bean stew, flavoured with preserved goose
By Simon Rimmer
Cassoulet
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Ingredients

  • olive oil, for shallow-frying
  • 450 g lamb shoulder
  • 225 g Toulouse sausage or good quality spicy, garlicky sausages
  • 300 g tinned haricot beans, drained
  • 01 handfuls parsley, finely chopped
  • 350 g preserved goose (or duck)
  • 2 tomatoes, chopped
  • 1 onion, stuck with 2 cloves
  • 100 g rashers of streaky bacon, cubed
  • 2 clove garlic, crushed
  • 50 g breadcrumbs

Tips and Suggestions


Preserved goose or duck can be found in some delicatessens.

Method

1. Heat the olive oil in a heavy casserole dish. Add in the lamb and Toulouse sausage and fry until browned on all sides.

2. Add in the haricot beans, parsley, goose, tomatoes and the clove-studded onion. Pour in enough freshly boiled water to just cover the ingredients.

3. Cover the casserole dish and cook very slowly over a very low heat for 2 hours on top of the stove. Alternately, bake for 2 hours in an oven at 180°C/gas 4.

4. Add in the bacon and garlic and cook gently for a further 1 and a half hours.

5. Once this cooking period is complete, remove the meat from the casserole, transfer to a warm dish, cover and keep warm.

6. Meanwhile, preheat the oven to 180°C/gas 4, if the cassoulet has been cooked on top of the stove.

7. Transfer the beans to an ovenproof dish with a little of the cooking liquor. Sprinkle over the breadcrumbs and bake for 15 minutes.

8. Serve the meat with the beans, on separate plates.

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