Cassoulet

Ease of Preparation: Medium

Yield: 8 servings

Ingredients:

• 8 lamb or other sausages
• 2 garlic cloves, chopped
• 1 pound pork butt, cut in 2-inch cubes (500 grams)
• Salt and pepper
• 2 carrots, diced
• 4 sticks celery, chopped
• 4 onions, diced
• Olive oil
• 1-pint demi glace (450 millilitres)

For the beans:

• 1 pound white beans (500 grams)
• 2 quarts white stock (2 litres)
• 8 ounces smoked ham, large dice (250 grams)
• 1 bouquet garni

 Method:

Put the dried white beans, white stock, ham and bouquet garni in the pressure cooker. Cook for about 10 minutes from the moment that the pressure builds.

Meanwhile, in a separate pan heat the olive oil and brown the sausages and the pork butt. Remove and set aside. Cook the onions, garlic, carrots and celery until tender. Add the cooked vegetables, browned sausages and ham and the demi glace to the pressure cooker with the beans. Cook for a further 15 minutes under pressure.

Release the pressure and remove the bouquet garni. Serve in bowls with the liquid spooned around.