Cassoulet
Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quic
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Ingredients
- 1 1/2 cup (300g) dried white beans
- 300 grams boned pork belly, rind removed, sliced thinly
- 150 grams piece streaky bacon, rind removed, diced into 1cm pieces
- 800 grams piece boned lamb shoulder, diced into 3cm pieces
- 1 large brown onion (200g), chopped finely
- 1 small leek (200g), sliced thinly
- 2 cloves garlic, crushed
- 3 fresh thyme
- 400 grams can crushed tomatoes
- 2 bay leaves
- 1 cup (250ml) water
- 1 cup (250ml) chicken stock
- 2 cups (140g) stale breadcrumbs
- 1/3 cup coarsely chopped fresh flat-leaf parsley
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