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Bean Stew with Sausages and Garlic and Parsley Butter

Bean Stew with Sausages and Garlic and Parsley Butter (Cassoulet Gascogne)

ingredients

Salt pork, cubed 1/2 kg (1 lb)
1/2 kg (1 lb) 2 2/3 cups Dried white haricot (dried white) beans, soaked overnight in cold water and drained
1 Bouquet garni
Salt and pepper to taste
1/2 kg (1 lb) Smoked pork sausages (Italian or Polish), cut into 2 1/2 cm (1 in) pieces

gascony butter

1/2 tsp Salt
8 Garlic cloves
75 g (3 oz) 6 Tbs Butter
1 tsp French mustard
2 Tbs Chopped parsley

method

1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

2. Put the salt pork and beans in a casserole and pour over just enough boiling water to cover. Add the bouquet garni and cover.

3. Put the casserole into the oven and cook for 3 hours, or until the beans are tender.

4. Remove from the oven and add seasoning to taste and the sausage pieces. Return to the oven to cook, uncovered, for a further 30 minutes.

5. Meanwhile, to make the butter, half-fill a saucepan with water. Add the salt and garlic cloves and bring to the boil. Boil for 10 minutes. Transfer the cloves to a mortar and pound or mash them, with the butter, to form a smooth paste. Stir in the mustard and parsley. Remove the casserole from the oven.

6. Strain off any liquid and remove the bouquet garni. Stir in the garlic butter and serve.

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