Classic French Bean Casserole
2 h. 30 min.
- 3 cups
haricot bean (navy)
- ½ cup
Pork rind (diced)
- ⅞ cup
smoked Bacon (streaky, American)
- 2 tablespoons
Goose fat (or olive oil)
onion (roughly chopped)
- 2 sprigs
- 1 pinch
- 2.333 cups
Garlic Sausage (thickly sliced)
- 2 cups
Duck confit (or goose confit)
- 2 cloves
- 2 cups
canned, chopped tomatoes
Preheat the oven to 150°C (130° fan) 300°F gas 2.
Drain the beans and place in a pan of fresh cold water, then bring to a boil and cook for 5 minutes. Drain well.
Tip the beans into a large pan. Add the diced pork rind and bacon and cover with fresh cold water. Bring to a boil and cook for 10 minutes. Drain the beans, rind and bacon.
Heat the goose fat or olive oil in a large flameproof casserole dish and cook the onion and garlic for 5 minutes. Add the thyme, cloves and bay leaves and continue cooking slowly for another 5 minutes. Add the sausage and cook until lightly browned.
Remove as much fat as possible from the confit goose and add the goose pieces to the pan with the blanched beans, diced pork rind and bacon. Pour in the tomatoes and enough water to cover all the ingredients, then bring to a boil and skim off the scum. Season to taste with salt and pepper.
Cook uncovered in the oven for about 2 hours, stirring every now and then.
For the topping: mix together all the ingredients and spread over the cassoulet for the last hour of cooking.
When the cassoulet is cooked, a crust will have formed on top, the beans will be soft and creamy in texture and the juices will have thickened. The actual cooking time depends on the beans you've used and your oven. If the cassoulet looks as if it’s drying out during cooking, add more water.