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Cassoulet is an elegant way to prepare dried beans in the French style. Cassoulet De Languedoc lVt-2 lbs. dried white beans lVz-2 lbs. cubed lamb 1 lb. pork sausage (in casing) 2 pints meat stock 3 onions V* lb. bacon 4-5 cloves garlic 2 tomatoes (or small can tomatoe sauce) 1 teaspoon thyme 1 teasoon basil salt and pepper to taste Vt pound preserved goose meat or roasted duck (chicken or turkey may be substituted) Bread crumbs Soak beans overnight. Drain, rinse and simmer slowly in fresh water to cover for lVi hours or until about three-quarters done. Add salt to hot beans after draining. Save cooking liquid.
sausage cut into 1 men pieces. Scrape up pan juices
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