Cassoulet Toulousain

A bean recipe for every taste:

Soak bean seeds for one night, then add to cold, unsalted water, bring to a boil and skim. Cook the finely chopped carrot, onion and

Sauté in a little goose fat until soft, add to the beans together with the herb bundle and simmer gently for an hour.

At the end remove the herb bundle. Remove the pot from the fire.

Place half of the beans on the bottom of a clay pot. Brown the goose legs , the lamb and the sausage and spread them evenly over the beans.

Cover with the other half of the beans. Season each layer with salt and season with pepper. Add half a cup of cooking broth and then gently simmer on lowest heat without lid for another hour.

Every 20 minutes, gently stir in the top solid layer that keeps forming repeatedly with a wooden spoon. As a final step, sprinkle grilled bread crumbs on top and add the melted fat of the pickled drumsticks. Put the saucepan briefly on the stove.

The cassoulet tastes best when warmed up.

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