Cassoulet For 10 Recipe

Name: Cassoulet For 10
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 pound white beans dried; 1/2 teaspoon rosemary; 1 teaspoon ground pepper fresh; 3 cups chicken broth; 2 cups bread crumbs soft; 2 teaspoons salt; 1/2 cup salt pork diced; 4 cups lamb cubes; 2 cups onions chopped; 1 1/2 cups carrots diced; 2 cups diced tomatoes; 3 cloves cloves garlic pressed; 2 tablespoons chopped parsley; 2 duck confit legs

Servings: persons

1 pound white beans dried
1/2 teaspoon rosemary
1 teaspoon ground pepper fresh
3 cups chicken broth
2 cups bread crumbs soft
2 teaspoons salt
1/2 cup salt pork diced
4 cups lamb cubes
2 cups onions chopped
1 1/2 cups carrots diced
2 cups diced tomatoes
3 cloves cloves garlic pressed
2 tablespoons chopped parsley
2 duck confit legs

1
Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add salt, bring to boil again and simmer 1-1/2 hours until tender.
2
Fry salt pork over low heat until golden. Add lamb cubes and brown. Add onions, carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken broth. Add duck confit. Bring to a boil, then simmer 30 minutes.
3
Drain beans. Place in oven proof pot or deep pan. Pour meat and broth over beans. Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden. Serves 10.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound white beans dried, 1/2 teaspoon rosemary, 1 teaspoon ground pepper fresh, 3 cups chicken broth, and more.

Yes, Cassoulet For 10 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cassoulet For 10

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