Cassoulet

Step 1/6

• 100 g white beans
• salt

• large sauce pan
• slotted spoon

In a large saucepan, heat water to a simmer and add a pinch of salt. Cook white beans for approx. 1 hr. Skim off white foam, drain water and set beans aside.

Step 2/6

• 60 g carrots
• ¾ cloves garlic
• ¾ onions
• 60 g green beans
• 8 g rosemary
• 8 g thyme

• cutting board
• knife

Peel and finely dice carrots, garlic, and onions. Cut green beans into bite-sized pieces. Finely chop rosemary and thyme.

Step 3/6

• ¾ tbsp goose fat
• 240 g smoked pork chop
• 80 g smoked ham
• 100 g coarse sausage
• 80 g ham

• large ovenproof pot

Heat goose fat in a large ovenproof pot. Sauté smoked pork chop, smoked ham, and coarse sausage until browned, then add ham.

Step 4/6

• 1¼ tbsp tomato purée
• 100 ml dry white wine
• 100 ml chicken stock
• salt
• pepper

• oven

Add chopped garlic, onion, and tomato purée, as well as thyme and rosemary. Deglaze with dry white wine and chicken stock. Stir well and season with salt and pepper. Transfer to oven and bake at 180°C/355°F for approx. 3 hrs. Stir several times throughout.

Step 5/6

Take meat out of pot and cut into bite-sized pieces.

Step 6/6

• ice cubes

• mixing bowl
• medium saucepan

In a medium saucepan, blanch carrots and green beans in boiling water for 3 – 5 min. Transfer to an ice bath, then drain. Serve white beans, green beans, and carrots together with meat and broth. Enjoy!

Enjoy your meal!