Cook the haricot beans with a bouquet garni without soaking them beforehand. Meanwhile, put 2 tablespoons of goose fat, trimmed from the conserve, into a casserole and use to brown the loin of pork cut into pieces and the sausages cut into large slices. Add the chopped onions and the julienned carrot. Brown over a moderate heat, add the tomato flesh, crushed garlic cloves and the second bouquet. Cover and cook over a very low heat for about an hour, then, having cut the goose conserve into pieces, and keeping its fat, add it to the stew. Stop the cooking. Once the beans are cooked, drain them, add them to the stew, moisten with a little bean-cooking water, boil, adjust the seasoning. Cook over a very low heat for 40 to 50 minutes. Serve. If you prefer to gratin the cassoulet, put the beans and the stew together into an ovenproof dish, sprinkle with dry white bread crumbs, gratin slowly, pricking the crust several times to add a few spoonfuls of bean cooking water (about 1 hour).
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1 lb haricot beans
1 piece goose conserve
1 lb fresh loin of pork
1 lb Toulouse sausages
2 onions
1 carrot
2 or 3 tomatoes
salt, pepper
3 cloves garlic
2 bouquets garnis
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20
mn
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165
mn
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The loin of pork can be replaced by short ribs or collar of lamb.
