Beans Lamb Stew – Cassoulet De Mouton

A bean recipe for every taste:

Cassoulet is always made with beans, the meat and flavor ingredients can vary. Soak the beans the night before and then cook in lightly salted water until soft. Cut the meat into small cubes and fry it in oil on the hot stove, season with salt, add the onions cut into strips and a little later two cloves of chopped garlic and brown. Sprinkle with flour, sauté briefly and then extinguish with wine and soup. Add bay leaf spice and marjoram and cook for about one hour. Stir from time to time.

Mix whipped cream and mustard and add to the meat together with the drained beans. Later put everything together in a lightly greased ovenproof dish, sprinkle the breadcrumbs mixed with the chopped parsley, 2 cloves of garlic and thyme over the cassoulet and bake in the oven at a good heat for 60 minutes.

You can also take 200 g of pork, 1 goose leg and 200 g of garlic sausage, brown them in fat and continue as above. The cassoulets are the specialty of Languedoc, where they are mainly prepared from preserved goose or duck, stewed with pork rind and a garlic sausage in a vegetable of white beans, onions and garlic.

The four most famous are said to be those of Toulouse, Carcassonne, Castelnaudary and Catsannau

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