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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
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Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Soak the red beans over night in plenty of water.
Add water whenever you notice that the read beans are surfacing. Always keep 1" of water on top of the beans. |
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Put the beans and their water into a large (this one 9.5l capacity) cast iron cooking pot or dutch oven.
It is mandatory to use cast iron pots for a perfect Cassoulet.
Cook the beans on low heat for 2 hours with the pot covered.
Add 2 to 3 coffee spoons of ground Paprika during this phase but not before the liquid starts to boil.
It is mandatory to use cast iron pots for a perfect Cassoulet.
Cook the beans on low heat for 2 hours with the pot covered.
Add 2 to 3 coffee spoons of ground Paprika during this phase but not before the liquid starts to boil.
Now add the contents of a 500g tomato puree pack and 2 to 3 additional ground paprika coffee spoons.
Add to taste ground black pepper white pepper and ginger.
Do not add salt yet.
Continue cooking on low heat.
Add to taste ground black pepper white pepper and ginger.
Do not add salt yet.
Continue cooking on low heat.
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In the meantime, cut the Salami and pork rib eye cuts into pieces of 3 to 4 cm width.
Add the Salami straight forward to the beans and gently spread them with a wooden spoon.
In a separate cooking pot, put little corn oil and stir-fry the pork meat cuts until half cooked.
In a separate cooking pot, put little corn oil and stir-fry the pork meat cuts until half cooked.
Once the pork meat has changed color and enough juice in there, add all the contents (meat and juice) on top of the beans and gently integrate these in the mix with the wooden spoon.
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Finally, cut the turkey sausages as shown, add them to the mix and cook for another hour.
You can now add salt to taste, also adjust the pepper dosage. Do not hesitate to add one table spoon of tomato paste (concentrate) to enhance the tomato flavor. |
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Keep testing the softness of the beans from time to time and prolong the cooking as long as required until the beans are really soft.
It will remain hot for an hour after removing from heat, serve any time during this period.
Bon Appétit !
It will remain hot for an hour after removing from heat, serve any time during this period.
Bon Appétit !
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