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
• 5 fl oz dry white wine
• 1 tsp tomato paste
• 8.8 oz canned chopped tomatoes
• 15 fl oz rich meat stock
• x 1.00 can white beans (approx. 28 oz)
• Fleur de sel de Guérande sea salt PGI
• Salt & Freshly ground black pepper
• x 4.00 geräucherte Kochwürste
• x 1.00 ham hock (or knuckle, approx. 21 oz, pre-cooked)
• 5.3 oz breadcrumbs
• 3 tsp Vallée des Baux-de-Provence Olive Oil PDO
• A few sprigs of curly parsley