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CASSOULET
Yield: 10 servings
2 lb navy beans, soaked overnight
1 lb salt pork, cubed
10 parsley sprig, fresh
2 cups onion, diced
3 garlic clove, finely chopped
2 bay leaf
3 cloves, whole
2 T olive oil
1 lb lamb, mutton or pork, chunks
2 cups onion, chopped
3 garlic clove, finely chopped
6 oz tomato paste
1 ts thyme, dried
3 cups stock
freshly ground black pepper
2 ts tamari
1 lb poultry, cooked, unboned
1 lb sausage
1 1/2 cups dry bread crumbs
1 cup parsley, chopped
Place soaked beans in an 8-quart pot and cover with water. Wrap
salt pork in cheesecloth and tie securely. If using fresh herbs,
tie them together for easy removal. Add salt pork, parsley, onion,
garlic, bay leaves, and cloves and bring to a boil, stirring
occasionally. Then lower the heat and simmer. Discard the scum
that bubbles to the top. Add boiling water as necessary to keep
the beans covered. When the beans are cooked, set aside to soak
in their broth.
Heat the olive oil in a medium saucepan. Saut# the red meat until
well browned. Add the onions and cook on low until translucent.
Add garlic, tomato paste, thyme, stock, pepper, and tamari. Bring
to a boil, then wimmer for an hour. Remove meat chunks and set
aside. While the meat simmers, bring water to a boil in a medium
saucepan. Add the sausage, well-pricked, and cook until the excess
fat drains off. Pour off any remaining liquid and brown sausage
well. Drain on towels, cool, and cut into 2" pieces.
Drain beans and reserve the broth, removing the pork rind, parsley
and bay leaves. Spoon 1/3 of the beans into a 4-quart casser#le.
Cover beans with a layer of half the meat, including the poultry.
Add another third of the beans, followed by the rest of the meat.
Add the remaining third of the beans. Pour in meat broth. Add
some of the reserved bean broth if needed to cover beans with
liquid. Mix 1 1/2 cups bread crumbs and parsley, and sprinkle in
a thick layer over the beans. Bake two hours at 350 F. Check
every half hour and if the top is crusty, break the crust and spoon
a bit of liquid over the top of the beans. The top should be well
browned but not dried out.
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Cassoulet 03