Cassoulet
Recipe Date:
August 2, 2017
Serving Size:
6
Cook Time:
03:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 Qt. beef or pork stock
- 2 Legs duck confit
- 1 Ham hock
- 1 lb Cooked white kidney beans
- 12 ozs sliced linguica sausage
- 1/2 cup Diced onion
- 3 Cloves garlic
- 1 tbsp Thyme (dried)
- Salt and pepper
- Olive oil
Directions
- In a large pot, sauté oil, onion, and garlic until translucent.
- Add duck, ham, sausage, thyme, and stock.
- Cook for 1.5-2 hours or until bones can be easily removed. Remove bones.
- Add more stock if liquid reduces too far (liquid needs to coat all ingredients)
- Add beans and heat through.
- Salt and pepper to taste.
Enjoy with some Mayo Syrah!