Traditional dish from France, overnight soaked white Beans baked in the oven along with other ingredients.

Ingredients:

600 g of large white beans 350 g 350 g garlic or other spicy sausage 200 g pork neck 150 g belly 1.5 l beef or pork stock 200 ml of Armagnac 2-3 handfuls of breadcrumbs 3 pcs garlic cloves 2 pcs tomatoes 1 pcs larger onion skewered with cloves goose or duck fat several sage leaves /tr> pepper salt

Procedure:

1. Leave the beans to swell overnight, then cook them in Pork Stock or water with a little lard, until tender, which will take about 40 minutes
2. Towards the end add the sliced tomatoes, onion and cloves and about 2 pieces of garlic
3. Fry the goose or duck meat, sliced pork belly and neck in lard, remove the browned meat and drain the excess fat
4. Finally, fry the whole sausages or cut into larger pieces
5. Grease the baking tin with lard, rub with garlic and place the beans and meat in it, sprinkle the surface with armagnac and sprinkle liberally with torn sage leaves
6. Pour the bean broth and the fat from the roasting over the prepared baking dish, season with salt and pepper and sprinkle the surface with breadcrumbs
7. Bake in an oven heated to 160 °C for almost 2 hours, after about 10 minutes a scratch will form on the surface, it must be “torn” with a fork and mixed with the other ingredients in the bowl, repeat the mixing 5 or 6 times, leave the last “scratch” because it is desirable on the finished cassoulet.

Note:

Armagnac – A noble wine spirit named after the French countryside of the same name in the Gascony region, ranked just behind Cognac. The French territory of origin offers the well-known brands Reinhart, Chateau Labarthe, Marquis de Montesquiou, etc. Kressmann and Dupeyron are also excellent brands.