Cassoulette
Cassoulette, a thick casserole of beans and meat, is a hearty peasant dish that originated in the Midi-Pyrenees and Languedoc regions of France. The name comes from la cassole which is the earthenware pot traditionally used in making cassoulette. Now normally this dish contains loads of different pork cuts and duck but hey let's adapt a little.
Serves at least 8 and can be frozen
Vegetables
1 Large onion
3-4 stalks of celery, Kipa for this one but not essential even use leeks if you prefer
3-4 medium size carrots
1 head of garlic
Dry & canned goods
1/2 tin of tomato purée
500- 750g of white (lingot) beans, any beans will do but a good ol' white bean works best
Meats
750g pork sausage or beef sausage or even order your sausages from me, I like this dish with spicy chicken sausages
1 large chicken cut into 8 pieces
8 or more lamb shanks. If no shanks use bone in lamb cutlets
Herbs
Thyme to taste
Herbs de Provence to taste
Chopped parsley
Salt & Pepper
Misc
50g fresh crumbs
1 litre of chicken stock
1 large casserole dish with a lid
Ok the method and preparation - cut all the vegetables into a small dice, onions and garlic, while you are doing this brown off all the meats. Once done, brown off the vegetables and add to the meats, then add some stock to the pan and the tomato puree and bring to the boil. Stir to remove all the goodies from the bottom of the pan, at this stage whack in the bread crumbs.
In the casserole dish arrange the meats, veg and beans and sprinkle on the layers all the herbs, also a good sprinkle of salt and pepper and then add the rest of the stock so it covers everything, plonk the lid on and shove it in the oven for 2 to 3 hours on 160 degrees, told you it was easy.