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White Bean Stew with Lamb, Sausage and Pork Belly

Recipe author: EAT SMARTER
White Bean Stew with Lamb, Sausage and Pork Belly
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50 min.
Preparation
15 h. 50 min.
Ready in
moderate
Difficulty

Ingredients

for 4 each
300 grams
white Beans (dried)
2
2
1
2 sprigs
4 sprigs
2 sprigs
1
2
250 grams
250 grams
2
Goose breasts (confit)
250 grams
200 grams
4 slices
day-old White bread
freshly ground Pepper
4 slices
1 tablespoon
freshly chopped Parsley
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Preparation steps

Step 1/7

Soak the beans in cold water overnight.

Step 2/7

Peel 1 onion and stud with the cloves and bay leaf. Rinse the herbs, shake dry and tie into a bouquet garni. Peel the carrot and chop. Transfer to a pot along with the herbs, onion, 1 peeled garlic clove and the drained beans. Cover with water and simmer, covered, for about 1 hour 30 minutes, until tender. Possibly more water, if necessary, and skim the foam.

Step 3/7

Peel the remaining onion and garlic and finely dice. Rinse the lamb and pork belly, pat dry, sauce and sauté with 2 tablespoons hot goose fat (from the confit) until browned on all sides. Add the onion and garlic and sauté briefly. Deglaze the pan with a little bean water, cover and simmer for about 1 hour. Sauté the sausage in 1 tablespoon hot goose until browned on all sides in a frying pan. Remove from the pan.

Step 4/7

Rinse the tomatoes, hull and cut in half. Remove the crusts from the bread and crumble.

Step 5/7

Preheat the oven to 160°C (approximately 325°F). 

Step 6/7

Remove the onion, herbs, carrot and garlic from the beans and season with salt and pepper. Season the meat with salt and pepper then transfer to a large Dutch oven. Add 1/2 the beans, the tomatoes, sliced sausage and confit and cover with the remaining beans. Sprinkle with 1/2 of the bread, transfer to the oven and bake for about 1 hour 30 minutes, stirring every 20 minutes. About 20 minutes before the end of the cooking time, arrange the bacon slices over the stew, sprinkle with the remaining bread and bake until golden brown.

Step 7/7

Arrange on serving plates and serve sprinkled with the remaining parsley.