Cassoulet
As a wine to pair with…
a beautiful little “vin noir de Cahors” (Malbec)
or a peppery Zinfandel from Amador county
Proportions for 8 persons:
Ingredients:
16 oz of “Flageolets” (or white beans or pinto beans)
1 large white
onions
2 boneless/skinless chicken breasts
3 boneless pork chops
5 fresh hot Italian sausages
Pinch of smoked
paprika
12 oz of bacon (applewood smoked bacon is preferred)
12 oz of ham
pepper (no salt, the bacon has enough)
2 leaf of bay-tree
1 bouquet garni (thyme, marjoram, sage tied together)
8 cloves of garlic
1 can of diced tomatoes with juice
Preparation:
1. In a deep stew-pot, boil the salted water and add the “Flageolets”.
Keep on boil for 10 minutes while you chop the onion then add the onion
to the boil, continue to cook for another 10 minutes.
2. Before the “Flageolets” are completely cooked, drain the water
through a colander into another large pot to save the bouillon. Leave
the beans in the colander sitting above the steaming water.
3. In the original pot, layer the bottom with the bacon then poor the
“Flageolet back in the pot over medium heat. Add half the bouillon back
in the pot with the bouquet garni and keep it to a low boil.
4. Cut the two chicken breasts into large cubes and add to the pot.
Stir in the chicken that it is submerged in the bouillon.
5. Repeat this last process with the pork chop, the hot Italian sausages
and the diced ham.
6. Add pepper, smoked paprika, the garlic and bay leaf. Simmer on low
heat for approx. 3.5 to 4 hours.
7. Taste and adjust seasonings if need.
8. Serve hot with some artisan bread on the side
