Casserole of Pork and Beans Recipe



Casserole of Pork and Beans (cassoulet de Carcassonne) Recipes

Ingredients :

1 pig's trotter

1lb pork hock

1 large bouquet garni

1 onion stuck with 5 cloves

2.5 pints water

1lb dry haricot beans

1 tsp salt

1/2 tsp freshly ground black pepper

1lb belly of pork, boned

8 cloves garlic

2 large onions, chopped

1lb Cumberland or thick pork sausages

2 pieces confit d'oie, or 1 wing and drumstick of a roast goose, or pieces of any roast game such as rabbit, hare or game bird

breadcrumbs (optional)

Method :

Cook the trotter and hock with the bouquet garni and onion stuck with cloves in the water for 2 hours. Skim when it first boils, then lower the heat and simmer. When cooked, leave to cool in the stock. Soak the haricot beans in cold water overnight. The next day, remove the bones from the trotter and hock. Cut the skin from the hock into squares and put it with the meat and jelly. Strain the stock and reserve.

Rinse the beans and put them on to cook in cold water. Immediately the water boils, strain the beans and throw away the water. Return the beans to the saucepan with the meat, jelly, skin, salt, pepper and enough of the stock to cover the beans. (add water if there is not enough stock). Simmer for 2 hours.

Meanwhile, skin the pork belly and cut the meat and fat into 1-in cubes. Put them into a frying pan, without additional fat, and cook over a gentle heat until the fat runs. Then add the crushed garlic and chopped onions and cook for about 20 minutes. Meanwhile, grill the sausages until they are well cooked - about 20 minutes. Mix the belly of pork, onions and garlic into the beans and continue cooking for another 15 minutes. Cut the sausages and confit d'oie, goose or game into 2-inc pieces. Test the beans for seasoning, then put about half in a large earthenware casserole. Lay the goose pieces on top and cover with the rest of the beans. Finish with a layer of the sausages. Cook, without a lid, in a moderate oven (180C, 350F, Gas 4) for 20 minutes. Then take out and leave to cool overnight.

The next day, re-heat for at least 1 hour, with the casserole uncovered. To make a crisper crust, sprinkle with breadcrumbs and splash with a little water before the final cooking.

Serves 8


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