Cassoulet

Instructions

1. 1

   In a saucepan, combine the beans, onion, celery, bay leaf, garlic, thyme, and salt pork. Add water, 5-cm (2-inch) above the beans. Allow to soak for 12 hours.

2. 2

   Drain.

3. 3

   Add water to have 5-cm (2-inch) of water above the beans.

4. 4

   Bring to a boil. Cover and simmer gently until tender, about 45 minutes. Season with salt and pepper. Drain the beans and keep the cooking liquid. Discard the salt pork and vegetables.

5. 5

   Preheat the oven to 190 °C (375 °F).

6. 6

   In a skillet, brown the sausages and chops in a little olive oil. Set aside.

7. 7

   In a large saucepan, brown the onion and garlic in the olive oil. Sprinkle with the flour and stir to combine. Add the white wine and the bean’s cooking liquid.

8. 8

   Bring to a boil.

9. 9

   Prick the sausage with the tip of a knife and place in the saucepan. Add the duck, sausages, chops, parsley, and carrots. Cover with the beans and tomatoes. Bake for about 3 hours, uncovered.

10. 10

    Fifteen minutes before the end of cooking, sprinkle with the breadcrumbs and brown under broiler.