Cassoulet for 10


1 pound dried white beans
1/2 teaspoon rosemary
1 teaspoon fresh ground pepper
3 cups chicken broth
2 cups soft bread crumbs
2 teaspoons salt
1/2 cup diced salt pork
4 cups lamb cubes
2 cups chopped onions
1 1/2 cups diced carrots
2 cups diced tomatoes
3 cloves cloves garlic, pressed
2 tablespoons chopped parsley
2 legs duck confit


Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add salt, bring to boil again and simmer 1-1/2 hours until tender.
Fry salt pork over low heat until golden. Add lamb cubes and brown. Add onions, carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken broth. Add duck confit. Bring to a boil, then simmer 30 minutes.
Drain beans. Place in oven proof pot or deep pan. Pour meat and broth over beans. Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden. Serves 10.


Classic French bean stew.


10.0 servings


Saturday, December 26, 2009 - 10:19pm


Related Cooking Videos