Cassoulet is a hearty slow-simmered stew of sausage, pork or chevon, and white beans. It is one of the great hallmarks of French cuisine. This tasty dish is made with white beans (haricots blancs or lingots).

Cassoulet Recipe

Cassoulet

Cuisine228
Cassoulet is a hearty slow-simmered stew of sausage, pork or chevon, and white beans. It is one of the great hallmarks of French cuisine. This tasty dish is made with white beans (haricots blancs or lingots).
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Beninese, Togolese
Calories 323.3 kcal

Ingredients
  

For the Goat Meat

  • 1 kg goat meat
  • 1 onion
  • 1 tbsp ginger
  • 1 cloves
  • 1 whole all spice
  • 3 tbsp garlic
  • 1 bouillon cube
  • salt

For the Beans

  • 2 lbs canned cannellini beans
  • 2 cups broth
  • 2 tsp oil
  • 1 onion, large and finely diced
  • 3 tomatoes
  • 1 tbsp tomato paste
  • potash pea sized
  • 1 tsp garlic
  • 1 tsp paprika
  • freshly ground black pepper
  • 1 bouillon cube
  • kosher salt

Instructions
 

For the Goat Meat

  • Mix all ingredients, add water and cook for 1 hour.
  • Remove the goat meat from the stock and fry until golden. Set aside

For the Beans

  • Drain and rinse beans and set aside.
  • Heat the oil and fry the onion for 2 minutes.
  • Add tomato, seasoning broth, pepper, goat meat, tomato paste, potash and cook 5 minutes. 
  • Add drained beans. Bring to a simmer over high heat. Reduce to low, cover a small bite, about 15 minutes.
  • Serve immediately.

Video

Keyword ALL RECIPES, Beans, Goat Recipes, Tomato