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Add a photoServings: 8
Ingredients
- 500 gm haricot beans soaked overnight and rinsed
- 2 lrg onions sliced
- 4 Tbsp. fruity extra virgin olive oil
- 2 clv garlic finely sliced
- 700 gm mixed cooked meats such as goose turkey ham chicken and duck roughly minced
- 1 x salt and freshly grnd black pepper
- 250 gm french garlic sausage diced (buy the sausage from a delicatessen in one piece then dice it)
- 5 Tbsp. parsley freshly minced
- 400 gm can minced tomatoes
- 450 ml well flavoured game chicken or possibly vegetable stock
- 750 gm fresh wholewheat breadcrumbs tossed green salad to serve
Directions
- Aga equipment:depending on your casserole wire shelf on floor or possibly on fourth set of runners in roasting ovenfor finishing the cassoulet.
- Bring the beans to the boil in a pan of fresh water then cover and cook them quickly for 10 min on the simmering plate.
- Drain off any excess water leaving just sufficient to cover the beans then cook them covered on the floor of the simmering ovenovernight.
- Cook the onions in the extra virgin olive oil in a large covered ovento hobcasserole on the floor of the roasting ovenfor 10 min.
- Stir in the garlic and cooked meat and season well.
- Cover the casserole and cook for a further 10 min in the roasting oven.
- Make a layer of the minced garlic sausage over the cooked meats then scatter the parsley over and add in the minced tomatoes.
- Drain the beans then spoon them into the casserole over the meats seasoning well.
- Add in just sufficient stock to reach about lcm below the level of the beans then bring the contents of the pan to the boil.
- Cover and cook on the floor of the simmering ovenfor 3 hrs or possibly longer but don't allow the cassoulet to become dry.
- Make a thick layer of the breadcrumbs over the top of the beans then bake the eassoulet in the roasting ovenfor 30 min till the breaderumbs are crisp. Serve with a tossed green salad.
- One of my favourite post christmas dishes and a great tray to use up the left overs of the various cooked meats. It takes a long time to cook a good cassoulet but it is really no trouble at all with an aga. Pre aga I contented myself with beany stews but they are nothing compared to the Real Thing. Soak the beans the day before you want to eat the cassoulet and cook them overnight.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5762g | |
| Recipe makes 8 servings | |
| Calories 1250 | |
| Calories from Fat 275 | 22% |
| Total Fat 31.11g | 39% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 9249mg | 385% |
| Potassium 10730mg | 307% |
| Total Carbs 234.97g | 63% |
| Dietary Fiber 56.9g | 190% |
| Sugars 137.07g | 91% |
| Protein 53.54g | 86% |
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