Cassoulet

Makes about 50 servings

6 lb dried Great Northern beans
2-4 smoked ham hocks (optional)
a smoked ham of about 15 lbs, halved or quartered
2 ducks or 1 goose
about 10 lbs fresh kielbasa
a 10-12 lb leg of lamb cut into 2" thick slabs
3 lb bacon
2 lb onions
3 lb carrots
12 cloves garlic
12 oz tomato paste
a large handful of fresh parsley, chopped
1-2 lb potatoes, optional
salt, pepper, thyme, bay

Special equipment

oh, just a 40 or 50 gallon cauldron and enough firewood to keep it boiling for half a day

Method

Soak the beans overnight in about 2 quarts of water for each pound of beans. Rinse the next morning before assembly.

Raise the kettle. Bring 6 gallons (or 2 quarts for each pound of dried beans) of water to a boil. Be aware that this can take up to a full hour. Add beans, onions, carrots, herbs, garlic, tomato paste, ham, birds, bacon, and boil for an hour or so. Add the kielbasa (and any other precooked meat) and simmer for another hour.

Notes

Purists would omit the unwintry tomatoes. You can save some simmering time and add rich flavour if you brown the lamb and duck ahead of time.
First served: 1995
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Last modified: © Nov 2006