Cassoulet Recipe | James Beard Foundation

Name: Cassoulet Recipe | James Beard Foundation
Ingredients: 2 pounds dried white beans; 1 pound pork shoulder, in one piece; 1 pound lamb shoulder, in one piece; Kosher salt; Freshly ground pepper; Duck fat or lard; 2 cups dry red wine, such as pinot noir; 1 onion, stuck with 8 whole cloves; Bouquet garni (1 bay leaf, 4 springs parsley, 4 sprigs thyme, tied together in a piece of cheese cloth); 1 pig's foot, split (optional); 1/2 pound lean salt pork (optional); 4 garlic sausages or 1 large kielbasa; 4 medium onions, finely chopped; 2 cloves garlic, finely chopped; 2 carrots, peeled and chopped into 1-inch pieces; 1/4 cup tomato paste; 1 cup plain bread crumbs; 1/4 cup chopped parsley

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"Although it is not an American dish by origin, cassoulet has become a familiar part of our cuisine largely through its frequent appearance on the menus of

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Ingredients

2 pounds dried white beans
1 pound pork shoulder, in one piece
1 pound lamb shoulder, in one piece
Kosher salt
Freshly ground pepper
Duck fat or lard
2 cups dry red wine, such as pinot noir
1 onion, stuck with 8 whole cloves
Bouquet garni (1 bay leaf, 4 springs parsley, 4 sprigs thyme, tied together in a piece of cheese cloth)
1 pig's foot, split (optional)
1/2 pound lean salt pork (optional)
4 garlic sausages or 1 large kielbasa
4 medium onions, finely chopped
2 cloves garlic, finely chopped
2 carrots, peeled and chopped into 1-inch pieces
1/4 cup tomato paste
1 cup plain bread crumbs
1/4 cup chopped parsley