Cassoulet From Castelnaudry

1. soak the bean seeds in cold water for one night.

2. a day later, remove the skin from 1 onion and lard with the cloves. Blanch the bacon rind briefly in boiling hot water. Remove the peel from 3 cloves of garlic. 3.

Put the beans in a saucepan with the soaking water, season with salt. Add the onion, the bacon rind, the bouquet garni and 3 cloves of garlic whole. Cover the pot and let it simmer for about 1 hour at low heat. Put in the sausage and do everything together for another 30 min. Drain, keeping the cooking juices.

4. dice the pork, the Schöpsernes and the bacon. Chop the remaining onions.

In a second saucepan, melt half of the goose fat.

Sear the meat and bacon in it, then add the onion cubes. Remove the peel from the remaining 3 garlic cloves, squeeze them and add them. Season with salt and pepper. Add the bay leaf spice and the bean broth. 6.

Peel the tomatoes and cut them into quarters. Squeeze out the seeds, dice the flesh and add to the ragout. Cover the lid and cook at a moderate temperature for about 2 hours.

Preheat the oven to 220 degrees. Spread a large gratin dish with bacon rind. Spread half of the beans, then the meat evenly on top. Cut the sausage into slices, mix with the remaining beans and place on top.

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