Cassoulet

Maybe your new favorite bean dish:

Make beans without salt.

Cut meat into small cubes, slice sausage and roast in lard with the root vegetables while stirring throughout, add paradeis pulp, parsley and garlic. Pour in soup or water and simmer for about 1/2 hour.

Stir in beans, season with salt, fill into well greased dishes, sprinkle with breadcrumbs, place butter flakes on top, bake briefly in the oven.

Serve with baguette.

For real cassoulet, apart from different sausages, equal parts of pork and goose are used, since, of course, goose lard is also used instead of pork lard.

A few French cities are arguing about the ultimate original recipe of the national dish, but cassoulet originally comes from Italy, more precisely from Florence. The Medici family, it is believed, brought the beans and the dish to France.

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