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Quick Cassoulet La Ari

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Quick Cassoulet La Ari

The perfect quick cassoulet la ari recipe with a picture and simple step-by-step instructions.

  • 1 Can Confit de Canard
  • 1 Can White beans with soup greens
  • 1 Pork sausage
  • 2 Discs Pork belly
  • 1 Onion
  • 1 Clove of garlic
  • 1 Stalk Fresh thyme
  • 1 Stalk Fresh rosemary
  • 2 Bay leaves
  • Salt and pepper
  1. Put some fat from the tin in a saucepan and sweat the onions with the sausage there.
  2. Add the bean can (with liquid), the herb stalks and the garlic clove as well as the bay leaves.
  3. Let it simmer and add some more water.
  4. Finally mix everything with the confit and simmer again and season to taste. Remove the herb stalks, garlic and bay leaves before serving.
  5. This dish was made on the fly because my husband accidentally bought confit instead of cassoulet
  6. I took the whole can of confit, but if you don’t like it so greasy, you can lose some fat beforehand.
Dinner
European
quick cassoulet la ari

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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