Summary

Ingredients

• 300 g beans, white, dried
• 150 g smoked bacon
• 400 g pork neck
• 1 bunch soup vegetables
• 2 large onions
• 2 cloves garlic)
• 2 tablespoon goose fat
• salt and pepper
• 5 tomato (s)
• 4 leg goose (s)
• 2 clove (s)
• 1 bay leaf

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Instructions

1. Soak the beans in water overnight.
2. The next day, roughly dice the smoked bacon, as well as the pork neck. Chop the soup vegetables, dice the onion and garlic.
3. Heat the goose lard in a large pan, brown the bacon lightly and remove. Then sauté the pork, season with salt and pepper and remove it. Finally, sauté the vegetables, onion and garlic briefly.
4. Preheat the oven to 200 ° C top / bottom heat. Wash and quarter the tomatoes. Drain the beans and mix with the bacon, meat, vegetables, tomatoes, cloves and bay leaf, season with salt and pepper. Put everything in a roasting pan with a lid, a clay pot is also possible.
5. Pour in water or light vegetable stock until the beans are just covered.
6. Salt and pepper the goose legs and place on top of the bean-vegetable mixture. Put the lid on, put the cassoulet in the preheated oven and cook for about 2.5 hours.
7. Then take the lid off and cook uncovered for another 30 minutes. The legs are now nice and crispy and the meat is tender as butter.
8. A baguette is enough as a side dish, we drink dry red wine with it.
9. This meal is ideal for guests as it is very easy to prepare. It cooks by itself - once it`s in the oven, you don`t really have to worry about it anymore.