Joint Cassulet - White Bean Stew - II Options

Joint Cassulet - White Bean Stew - II Options


ingredients:

1 pound of white beans, picked, washed in running water.
Soak for 8 to 12 hours
2 liters of water for cooking.

meats:

Option I:

400 grs. coxinha wing of the raw
400 grs. Raw chicken breast cut into small cubes
400 grs. of fresh pork ribs cut into pieces
200 grs. of raw fresh pork loin, cut into small cubes
200 grs. Whole smoked sausage
200 grs. Pre-cooked muscle (optional)
100 grs. Full paio
50 grs. of bacon, diced


Other Ingredients:

2 medium carrots peeled thinly sliced
1 small cabbage
4 medium potatoes cut into cubes
1 cup frozen green peas
If you want you can add other vegetables

sauce:

300 grs. tomatoes peeled, seeded, diced, weighed after cleaning.
500 ml hot water
2 red bell peppers cut into thin strips, without removing the skin
1 yellow bell pepper cut into thin strips, do the same as above
1 green pepper, skinless cut into strips
1 cup (tea) grated onions
½ cup (tea) of corn oil
1 cup (tea) of chopped parsley with stems, (put before serving)
1 cup (tea) of tomato sauce (optional)
1 leek only part of banking thinly sliced
2 stalks of celery cut into thin slice
1 leek white part only thinly sliced
1 piece of cinnamon stick (optional)


seasoning:

1 lady finger pepper seeds removed and finely chopped white without the ribs, or a spoonful of sauce.
1 pinch of nutmeg (optional)
1 spoon (soup) shallow grated ginger
1 spoon (soup) shallow salt
2 bay leaves

How to Prepare:

Put on the fire a large pot with water and beans to meats and sausages.

And another pan saute the onion, leek and celery.

Then add the tomatoes peeled and seeded vegetables, and seasonings., Until a thick sauce.

If it becomes very clear place the tomato sauce.
When the sauce is ready pour the pot of beans with meat.
Once the meat is cooked, take retreating.

When missing 10'Minutos to finish cooking, add the strips of red and yellow peppers and green
Fry the bacon, place the end over the beam (without the fat).
If you prefer you can season the beans with bacon fat and 3 cloves garlic crushed without the kernels.

Knead the beans to get a thick sauce.
Puree in a blender if you prefer a cup of beans with a bit of broth.

When the beans are almost done add the sausage meat without skin sliced​​.
Leave on heat until it starts to boil. Before serving, place the chopped parsley.

Serve in large cumbuca clay.

If you want you can follow up with white rice. And watercress salad or
Lettuce with grated carrot and tomato.
Note:
When the vegetables are cooked, take off, go to a bowl.
Return the vegetables to the pot of beans just before serving, so that
be very hot.
Note:
To make it green peppers.
Stick a fork in chili, bring on the stove, check turning until the skin is all burnt. Allow to cool remove the skin under the faucet.

Serve hot on a platter cassulet clay. With white rice and steamed cabbage rice.

II - Option:

Cassulet Simple:

½ pound of pre-cooked white beans, soak the day before
½ pound of white sausage
½ pound of fresh pork ribs, cut into pieces
50 grs. bacon with enough meat diced
1 large onion, 2 cloves of garlic, if you remove the old kernels.
2 bay leaves
1 tablet of broth (optional)
1 cabbage 500 g. chopped
2 medium carrots sliced
2 spoons (soup) of corn oil
1 stalk celery with leaves cut into small pieces
1 leek white part only cut into thin slices
4 large tomatoes peeled and seeded


How to Prepare:

In a large saucepan fry the bacon in oil the onion, add garlic celery leek the tomatoes, cabbage leave on heat until wilted.
Add the above ingredients in a saucepan, add the cooked beans and the ribs already fried sausage broth let the fire until all ingredients are well cooked.
Knead the beans to get good thick sauce.
Serve with white rice.
Note:
You can add 300 gr. of fresh pork loin and 300 grs. chicken breast cut into small cubes.
Serve on a platter of clay to retain more heat.