2.5 lbs of white beans
5 medium-sized carrots
6 medium-sized onions
4 whole cloves
4 tablets of beef broth powder
2 sprigs of fresh thyme, broken
1/2 cup of chopped fresh parsley
3/4 teaspoon of salt
1 1/2 teaspoons of black pepper
3 crushed garlic cloves
1 tablespoon of dried marjoram
8 oz of smoked bacon, cut into 8 pieces
2 tablespoons of butter or margarine
to taste
1 can of tomato puree
1 large or 2-3 smaller bell peppers
4 teaspoons of chopped fresh parsley
2.5 lbs of white beans
5 medium-sized carrots
6 medium-sized onions
4 whole cloves
4 tablets of beef broth powder
2 sprigs of fresh thyme, broken
1/2 cup of chopped fresh parsley
3/4 teaspoon of salt
1 1/2 teaspoons of black pepper
3 crushed garlic cloves
1 tablespoon of dried marjoram
8 oz of smoked bacon, cut into 8 pieces
2 tablespoons of butter or margarine
to taste
1 can of tomato puree
1 large or 2-3 smaller bell peppers
4 teaspoons of chopped fresh parsley
In a large pot (capable of holding 8 liters), place the white beans and 4.5 cups of cold water
Cover the pot and let it soak for two hours, but no longer, or the beans will start to break down
Do not drain the water
While that's happening, peel the carrots well and cut each one into four pieces
Peel the onions and spear one with the whole cloves
Dissolve the beef broth powder tablets in 3 cups of hot water
Add it to the white beans along with the thyme, half the carrots, the onions (including the ones with the cloves), parsley, salt, pepper, garlic, and marjoram
Let it come to a boil, then reduce the heat and let it simmer slowly for about an hour
Add the remaining carrots, cover again, and cook for another 15 minutes
While that's cooking, cut the smoked bacon into two pieces
Fry the bacon in a pan until crispy, turning it occasionally, being careful not to burn it
Drain the grease and use it to warm up the oven
Place the white bean mixture in a refractory baking dish
Cover with the fried bacon
Bake without covering for 30 minutes
While that's baking, fry the chicken pieces in butter or margarine until golden brown
Fry four pieces at a time, taking care not to burn them, and adjust seasoning as needed
This should take about 30 minutes
Season the chicken with salt and pepper to taste
Add the fried chicken and tomato puree to the white bean mixture
Pierce the bell peppers (or one large one) with a fork and place it on top of the casserole
Cover well (if desired, use aluminum foil, taking care to fold the edges tightly so that the dish remains hermetically sealed)
Bake for another 45 minutes or until the chicken is tender
Remove the cover (or foil) and bake for an additional 10 minutes
Serve sprinkled with chopped parsley
Note: The cassoulet will be more flavorful when made a day in advance and stored in the refrigerator
To serve, remove it from the refrigerator, defrost it, and place it in a moderate oven for 1 hour
If it's too dry, add 1 cup of chicken broth
Serve 8 portions.
