Method
Boil the soaked beans for
30 minutes and drain.
Put the lamb in to roast if not already cooked.
Fry the pork cubes, seasoned with pepper, in their own fat, until golden.
Fry the bacon.
Add the pork, beans, garlic, herbs, clove chopped pork rind, tomatoes
and lamb; cover with water and simmer in a large casserole for at least
1 ˝ hours - slowly on top of the cooker is fine, but can also be done
in the oven making sure it’s simmering before turning the heat right
down.
Meanwhile brown the sausages
and place in the casserole.
Mash around a third of the beans with the back of a fork.
Cook for another ˝ hour, scatter with chopped parsley and serve.
(Should serve at least eight)
Notes
A simple salad or dish
of steamed vegetables goes well with this.
Kids tend to like it because of the resemblance to baked beans.
The quantity of tomatoes might seem mean, but you want to end up with
a plate of steaming regional excellence, not a dish resembling something
from the Mediterranean.
For the more avid garlic
lover, some of the garlic can be reserved and crushed into the casserole,
when the sausages are added.
Other meats can be used,
increasing the amount of bacon, blade of pork, and popularly preserved
duck or goose; we sometimes use a chicken joint.
However, Elizabeth David has stern warning
“The cassoulet is a dish which may be infinitely varied as long as it
is not made into a mockery with a sausage or two heated up with tinned
beans or with all sorts of bits of left over chicken or goodness knows
what thrown into it as if it were a dustbin”
As if...
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