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Cassoulet de Toulouse
from the international kitchen of Sharmagne Leland-St. John

1 1/2 pounds white kidney beans or great white northern
1 1/2 pounds bacon
2 1/4 pounds pork meat (loin or knuckle)
2 1/4 pounds lamb meat (shoulder or leg)
8 pieces of preserved goose or partridge
1 Toulouse sausage
1 pork rind
14 ounces fresh tomatoes
7 carrots
2 small white onions, quartered
10 whole cloves
2 medium white onions, minced
1/4 cup olive oil
1 bunch bouquet garni in cheesecloth
3 cloves of garlic, minced
Fresh thyme sprigs
Salt and pepper to taste

Soak the beans in water overnight then rinse them generously.
Cover the bottom of a large bean cooker with the pork rind
and put the beans on top.

Add the bacon, the onions cut into quarters and studded
with the cloves, the bouquet garni, the crushed garlic
cloves. Scrub the carrots and cut into 2 inch pieces.
Season with salt and pepper, cover with water. Place
cover on cooker and simmer for 2 hours.

After one hour fry the pork and lamb pieces in the oil. Add
the minced onions and minced garlic. Add the thyme sprigs
then add the tomatoes cut into pieces. Season with salt
and pepper. Add 1/4 cup water, cover and let simmer for
1 hour.

Twenty minutes before the beans are cooked, remove the
bouquet garni, the onions, and the pork rind. Cut the rind
into small cubes then put them back into the bean pot together
with the sausage and the preserved goose. Add the meats with
all the cooking juice and other ingredients. Gently mix and
simmer for another 20 minutes.

Serve very hot.











 

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