French Cassoulet : Quick Version
It takes at least two days to prepare a real cassoulet – but if it's cold outside and you're craving warm comfort food – then this shortcut will do the trick: a quick version of the French classic that brings white beans, bacon and sausage together under a delicate breadcrumb crust.
- Servings: 4
Source: Taste France Magazine
Ingredients
- x 2.00 thick rashers of streaky bacon
- x 4.00 Cévennes Sweet Onion PDO
- x 2.00 French Carrots
- Drôme White Garlic PGI
- whole fennel seeds
- dried summer savory
- x 1.00 bay leaf
- fl oz dry white wine
- tomato paste
- canned chopped tomatoes
- fl oz rich meat stock
- x 1.00 can white beans
- Fleur de sel de Guérande sea salt PGI
- Salt & Freshly ground black pepper
- x 4.00 geräucherte Kochwürste
- x 1.00 ham hock
- breadcrumbs
- Vallée des Baux-de-Provence Olive Oil PDO
- A few sprigs of curly parsley