Quick Cassoulet of Canned Beans
6 servings
30 minutes
Cassoulet is the greatest French invention, a thick mixture of beans and all sorts of meat, including pieces of duck confit. This recipe also includes croutons, which give the dish a rustic flair and satiety.
1
Prepare all the ingredients. Preheat the oven to 220 degrees.
2
Cut the bacon into cubes or strips.
- Bacon: 150 g
3
Cut the sausages into thick rings.
- Hunter's sausages (kabanosy): 200 g
4
In a thick-walled pot, heat vegetable and butter.
- Vegetable oil: 20 ml
- Butter: 40 g
5
Fry the bacon and sausages in this oil. When they brown, add the canned meat and fry for a few more minutes.
- Bacon: 150 g
- Hunter's sausages (kabanosy): 200 g
- Canned stewed beef: 600 g
6
Drain the liquid from the can of beans and put the beans in a pot.
- Canned red kidney beans: 400 g
7
Add tomatoes. Stir, season with salt and pepper to taste.
- Canned diced tomatoes: 400 g
- Salt: to taste
- Ground black pepper: 80 g
8
Cut the stale bread into cubes and sprinkle it over the contents of the pot.
- Stale white bread: 150 g
9
Grate parmesan on top and bake in the oven at 220 degrees for 15 minutes until golden brown.
- Parmesan (Parmigiano Reggiano): to taste
10
Serve the cassoulet hot and quickly.