Cassoulet
Ingredients for 10 servings:
- Dry white beans 500 g
- Tomato paste 4 tablespoons
- Onion 300 g
- Garlic 7 cloves
- Bay leaves 4 pcs.
- Allspice 3 pcs.
- Spicy sausage 220 g
- Smoked bacon 70 g
- Salt 3 teaspoons
- Pepper 1 teaspoon
- Sweet paprika 3 teaspoons
- Hot pepper 1 teaspoon
- Oil 100 ml
- Raw pork ham or pork neck 900 g
- Dried thyme 1 teaspoon
- Water 1.2 liters
Preparation:
- Soak the beans in warm water and set aside for 3 hours. Then bring to a boil together with bay leaves and allspice.
- Cut the meat into 3x3 cm cubes, add all the spices, pour oil over it and mix. Chop the onion and garlic and add to the meat. Cut the bacon and sausage into smaller pieces and also mix them with the meat.
- In an oven-safe saucepan or a deeper ovenproof dish, place half the beans, the meat with the remaining ingredients, and the other half of the beans.
- Combine the bean broth with the tomato paste and pour into the baking dish so that the dish is covered with liquid. The whole marinade may not fit. Add what is left while baking.
- Cover the dish, place it in the oven, and bake according to the instructions shown on the display.
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