Cassoulet

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15 Ingredients

Number of servings

2 cloves garlic, crushed
2 bouquet garni (see tips)
1 1/2 cup dried borlotti beans
20grams butter
2 carrots, peeled, diced
2 stalk celery, diced
1 large brown onion, diced
1/3 cup parsley, roughly chopped (to serve)
800grams can diced tomatoes
3 rasher bacon, rind removed, diced
850grams butterflied lamb leg, trimmed, cut into 5cm cubes
1tablespoons olive oil
300grams crusty baguette
2tablespoons tomato paste
1packets French toulouse-style sausages

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Enjoy a classic French dish with our cassoulet recipe. Rich and flavourful, this traditional dish is sure to delight all of your guests. Give it a try today.

Method

Step 1 of 5

Place beans in a large bowl and cover with 5 cups cold water. Stand overnight to soften. Drain.

Step 2 of 5

Preheat oven to 180°C. Heat oil in a large, deep, ovenproof casserole over medium heat. Add sausages and cook for 8 minutes or until browned on all sides. Transfer to a plate. Add lamb, in batches, and cook, turning often, for 8 minutes or until well browned. Transfer to a plate.

Step 3 of 5

Add bacon, onion, celery, carrot and garlic to casserole and cook, stirring, for 10 minutes or until vegetables are softened. Stir in tomato paste, tomatoes, stock, bouquet garni and drained beans. Increase heat and bring to the boil.

Step 4 of 5

Add sausages and lamb. Cover and transfer to oven. Cook for 1 hour. Stir well and return to oven, uncovered, for 30 minutes or until lamb is very tender. Remove bouquet garni and discard.

Step 5 of 5

Slice three 2cm-thick slices from baguette. Process in a food processor until roughly chopped. Heat butter in a frying pan over medium heat. Add breadcrumbs and cook, stirring occasionally, for 10 minutes or until golden and crisp. Stir in parsley and sprinkle mixture over cassoulet. Serve with remaining bread.