Bean and sausage cassoulet
Bean and sausage cassoulet recipe from The Field magazine, serving 10, slow-cooked in goose fat with bacon and herbs for a hearty, rustic meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Dutch oven
- Blender
- Butcher's twine
- Colander
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Wooden spoon
- Tongs
- Glass
Ingredients
- 1 onion
- 4 shallots
- 2 carrots
- 3 sticks celery
- 3 tbsp goose fat
- 500g (18oz) smoked streaky bacon
- 10 Toulouse sausages
- 12 cloves garlic
- Salt
- pepper
- 2 glasses red wine
- 2 tins good Italian chopped tomatoes
- Small bunches sage, thyme and rosemary tied with bacon rind
- 1kg (21⁄4lb) white cannellini beans
- 4 handfuls dry white breadcrumbs
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