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Annie
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Congratulations ! This is the good season to make this recipe!
Preparation
- The night before, soak the beans in cold water with 1 pinch of baking soda
- When ready to cook: Cook the pieces of bacon in boiling water for 10 minutes and then run them under cold water and drain
- Place the pork rinds at the bottom of a stew pot or Dutch oven. Add the drained beans, bacon, seasonings, 2 cloves garlic and 8 cups (2 liters) of cold water. Bring to a boil, skim off any fat or froth on the surface and cook for 1 hour and 30 minutes covered over low heat. When done, add the garlic sausage and Toulouse sausage and cook another 30 minutes.
- Meanwhile, brown the lamb pieces in 2 tablespoons of duck fat, which can be taken from your can of duck confit. Add salt and pepper. Remove the meat and in the same pan, sauté 2 chopped onions and 2 minced garlic cloves for 5 minutes. Pour 1 ladle of cooking water from the beans in the pan. Cook for 5 minutes.
- In another pan, without fat, brown the pieces of duck confit. Remove the bouquet garni from the Dutch oven as well as the three sausages, which need to be cut into 1/2 inch (1cm) thick slices.
- Preheat the oven to 250°F (120°C)
- Grease a large, round clay casserole dish (heatproof) with some of the fat from the confit and fill with a layer of beans. Top with a layer of meat (lamb and the cut bacon), the confit, the sliced ??sausages and the onions with their cooking juice.
- Continue filling the dish, alternating meat and beans. Sprinkle with breadcrumbs. Drizzle with 3 ladles of cooking water from the beans and some warmed fat from the confit. Cook for 2 hours minimum, adding more cooking water from the beans and 3 times the amount of breadcrumbs if necessary.
- Serve in the casserole dish.
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