Dried Beans And Meat - (Cassoulet Toulousain)

Recipe Ingredients

3 cups	480g / 16oz	Dried white beans - soaked overnight
1 tablespoon	15ml	Salt
1/4 teaspoon	1.3ml	Thyme
1		Bay leaf
1/2 lb	227g / 8oz	Polish or garlic sausage
1/2 lb	227g / 8oz	Lean salt pork - diced
4 tablespoons	60ml	Chicken fat or lard
2 lbs	908g / 32oz	Lamb shoulder or breast - cut for stew
2 lbs	908g / 32oz	Onions - chopped (large)
4 tablespoons	60ml	Tomato paste
2		Garlic cloves - crushed
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Fresh bread crumbs

Recipe Instructions

Drain beans and place in kettle or large saucepan. Cover with water. Add 1/2 teaspoon salt, thyme, bay leaf, and sausage. Bring to boil, and simmer slowly for 30 minutes. Remove sausage and set aside. Continue simmering for 1 hour.

Meanwhile, in a small saucepan, cook salt pork in boiling water for 5 minutes. Drain and set aside. In large saucepan, heat chicken fat. Add lamb. Add remaining salt and cook until slightly browned on all sides. Pour off excess fat. Add onions and cook until onions are well browned. Cover with water. Add tomato paste, garlic, pepper, and boiled salt pork. Correct seasoning. Bring to boil, and simmer gently.

Drain beans and add to pan. Return sausage to pan. Cover and simmer for 1 hour, or until meat and beans are tender. Rub the inside of a very large ovenproof dish with a clove of garlic. Remove lamb and sausage from pan and turn contents of pan into ovenproof dish. Cut sausage into slices approximately 1/2-inch thick. Arrange lamb and sausage on top of beans. Sprinkle with bread crumbs. Dot with butter. Broil under broiling flame for 5 minutes, or until well browned. Serve hot.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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