Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
1 x ca. 450 gWhite beans (great northern or navy)
2 x ca. 30 gSlab bacon, cut into small pieces
4 x ca. 30 gPiece of smoked ham
1 grossOnion coarsely chopped
Cloves garlic chopped
 Bouquet garni (see note)
3 EsslöffelPeeled, seeded, and chopped tomatoes (2 medium fresh or use canned)
1 ca. 1 LiterChicken stock or water (enough to cover beans)
Thighs confit de canard (see note)
1 x ca. 450 gSweet sausages
1/2 x ca. 450 gLamb cut into 1-inch cubes
 (from the leg, neck, shoulder, or breast)
1 Tassebread crumbs dried
1/4 Tasseparsley fresh, finely chopped
2 EsslöffelMelted sweet butter
die Zubereitung:

****Soak the beans overnight in cold water. Change water and rinse often. In a large, heavy saucepan or kettle, combine the beans, bacon, ham, onion, garlic, bouquet garni, tomatoes, and enough chicken stock or water to just cover the beans. Bring to a boil over moderately high heat. Reduce heat and simmer until beans are soft but not mushy, 45 to 60 minutes. (Cooking time varies according to variety and age of beans.) ****Brown confit as directed on package or until crisp and golden. Cook and brown sausages. Saute lamb in a small amount of cooking oil or butter until brown. Drain all meats on paper towels. ****In a large, oven-proof casserole, arrange the pieces of confit to fit the bottom snugly. Spoon over a layer of beans. Cover with lamb and add another layer of beans. Add the sausages and top with the remaining beans. ****Preheat oven to 425 degrees. Combine the bread crumbs and parsley. Sprinkle over the top. Dribble with melted butter and set in the middle of the preheated oven. Cook until top is browned and golden, about 30 minutes. Add a cup of water or two around the edges during cooking to moisten, if desired. Serve right from the pot while hot. Serves 4 to 6. ****Note: Make the bouquet garni of sprigs of fresh thyme and parsley tucked inside a thick piece of leek and secured with kitchen string. This makes it easy to remove at the end of cooking when all of the flavor has been released. An alternative is to tie herbs in a small piece of cheesecloth, which can be lifted out. ****Note: Confit de canard is duck preserved in its own fat. While once impossible to find outside France, this delicacy is now available in some fancy food stores or by mail order. Ambitious cooks might want to try their hand at making their own. The somewhat laborious procedure is described in many classic French cookbooks.

Anmerkungen zum Rezept: