French Cassoulet : quick version | Taste France Magazine

Ingredients

• x 2.00 thick rashers of streaky bacon
• x 4.00 Cévennes Sweet Onion PDO
• x 2.00 French Carrots
• 2 cloves Drôme White Garlic PGI
• 1/2 tsp whole fennel seeds
• 1/2 tsp dried summer savory
• x 1.00 bay leaf
• 150 g dry white wine
• 1 tsp tomato paste
• 250 g canned chopped tomatoes
• 450 ml rich meat stock
• 1 can white beans
• Fleur de sel de Guérande sea salt PGI
• Salt & Freshly ground black pepper
• x 4.00 geräucherte Kochwürste
• x 1.00 ham hock
• 150 g breadcrumbs
• 3 tsp Vallée des Baux-de-Provence Olive Oil PDO
• A few sprigs of curly parsley