The towns of Castelnaudary, Toulouse and Carcassonne in the Languedoc compete for the fame of having invented this nutritious bean dish. Each housewife keeps the ingredients and seasonings for her own version of cassoulet a closely guarded secret. Beans, scapes and garlic, that much is certain, must not be missing in any case. Whether you want to use cloves as seasoning, add a goose leg, or stir in whipped cream is a matter of taste. In no case, however, should be omitted to bake several times. It makes the dish more creamy.
Soak beans for one night, a day later put on with crushed garlic cloves, bacon and sausage and bring to boil. Dice the pork and Schöpsernes, fry together finely chopped onions, Lorber leaf and greens in hot fat and add to the beans form.
Add paradeis pulp and spices, cook meat and beans at moderate temperature. Remove bacon and sausage, cut into slices and mix with beans.
Empty the cassoulet into an ovenproof dish, sprinkle with breadcrumbs, put buter flakes on top and bake in the oven for 10 minutes. Then fold in the skin, sprinkle repeatedly with breadcrumbs, put on new butter flakes and bake repeatedly.
Repeat this procedure a third time.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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