Preheat oven to 325F. Place beans in medium-sized pot and cover with water. Boil for 2 minutes. Drain and rinse. Add 3 cups of water, 1/2 small onion, a small carrot and a bouquet garnish. Bring to a boil, reduce heat and simmer covered for 1-1/2 hours or until nearly tender. Drain. Remove vegetables and set aside.
Prepare meats:
Place salt pork in small pot. Cover with cold water, and boil 10 minutes. Drain, rinse and set aside. Sprinkle pork cubes with salt and pepper. Place Dutch oven on medium-high heat and add 1 tablespoon oil. Brown pork cubes in 3 batches, adding 1 tablespoon of oil for each remaining batch. Set aside. Add last tablespoon of oil and saute onion until golden-brown. Add minced garlic and cook another 30 seconds. Set aside. Combine beer, mustard and bouillon. Toss pork cubes with 1 tablespoon flour and raisins.
Assembly:
Layer ingredients in Dutch oven in the following order: half the cooked beans, cubed pork-raisin mixture, remaining half of beans, onion garlic mixture, salt pork and entrail. Pour in the mixture until the top layer of beans is just covered.
Cover Dutch oven tightly and bake in 325F oven for 2 hours or until salt pork is tender. Remove Salt pork and entrail, slice and return to the Dutch oven. Crush cracklings and combine with bread crumbs. Spread over top of cassoulet place uncovered in 425F oven for 15 minutes or until topping is golden brown. Julienne sweet pickles and place around top edge of finished cassoulet.
Serves 4.
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Cajun Country -- New Iberia, Louisiana