Post by wilderness on Jan 16, 2017 11:48:31 GMT -5
Just Enough Cassoulet
wellenuffalone.blogspot.com/2008/12/quick-cassoulet.html
“This is cut down from James Beard's Menus for Entertaining. traditionally cassoulets are enormous affairs that go on for days. The longer it is cooked the better. It is endlessly flexible, you can substitute practically any meat or cut I found chops around the right size. Since I think of cassoulet, bean soups etc...as merely vehicles for eating BREAD, this lasts me a week, or longer if I add more beans and water, or more meat...then more beans..”
QUICK CASSOULET
3-4 servings
1 lamb shoulder steak (about 4 oz)
1 pork chop (about 4 ounces)
1 onion
1 clove garlic
2 tablespoons oil
2 - 15 oz cans cannellini (white kidney) beans, drained
1 tablespoons ketchup
½ teaspoons chili powder
1 pinch thyme
1 cup water
1 slice bacon
Sauté pan & a deep baking dish/casserole (about 1 ½ quart)
or
1 cast iron pot like Le Crueset or a small Dutch oven.
Preheat oven to 350°.
Coarsely chop the garlic, the bacon, the onion and both chops.
Sauté onion, garlic and bacon in oil, until onions are translucent, about 5 minutes.
Add pork, lamb and BONES of each, sauté until browned.
Combine everything with the beans in the baking dish.
Add ketchup, spices and water.
Bake at least an hour, but much better reheated.
Serve with terrific bread.
SLOW COOK 5-11 hours, longer is better. Use a little less water (¾ cup)
wellenuffalone.blogspot.com/2008/12/quick-cassoulet.html
“This is cut down from James Beard's Menus for Entertaining. traditionally cassoulets are enormous affairs that go on for days. The longer it is cooked the better. It is endlessly flexible, you can substitute practically any meat or cut I found chops around the right size. Since I think of cassoulet, bean soups etc...as merely vehicles for eating BREAD, this lasts me a week, or longer if I add more beans and water, or more meat...then more beans..”
QUICK CASSOULET
3-4 servings
1 lamb shoulder steak (about 4 oz)
1 pork chop (about 4 ounces)
1 onion
1 clove garlic
2 tablespoons oil
2 - 15 oz cans cannellini (white kidney) beans, drained
1 tablespoons ketchup
½ teaspoons chili powder
1 pinch thyme
1 cup water
1 slice bacon
Sauté pan & a deep baking dish/casserole (about 1 ½ quart)
or
1 cast iron pot like Le Crueset or a small Dutch oven.
Preheat oven to 350°.
Coarsely chop the garlic, the bacon, the onion and both chops.
Sauté onion, garlic and bacon in oil, until onions are translucent, about 5 minutes.
Add pork, lamb and BONES of each, sauté until browned.
Combine everything with the beans in the baking dish.
Add ketchup, spices and water.
Bake at least an hour, but much better reheated.
Serve with terrific bread.
SLOW COOK 5-11 hours, longer is better. Use a little less water (¾ cup)
