Cassoulet

Ingredients for 4 people:

• 125 g boneless lamb shoulder
• 50 g of bacon
• 50 g of sausage
• 50 g of pork loin
• 150 g of “garlic” sausage
• 50 g lard
• 5 garlic cloves
• 200 g of cooked beans
• 300 g of fried tomato
• 40 g olive oil
• Fresh thyme
• Sugar
• Bread crumbs

Preparation:

1. Cut the shoulder of lamb into sections of about 3cm.
2. Do the same with the loin and the bacon.
3. Cut the sausages into thick slices.
4. Season the meats – except the sausages- and cook them separately with the lard in the mixing jug, with the blade protector on, at SL speed, 120 degrees, 5 minutes.
5. Once they are well browned, mix them in the jug with the garlic (crushed and skin flaking).
6. Cook, SL speed, 120 degrees, 2 minutes.
7. Dip in water until meat is covered and cook at SL speed, 80 degrees, about an hour. If you see that the preparation runs out of water, add a little through the mouth of the lid.
8. Drain the cooked beans and add them into the mixing jug.
9. Let the mixture cook at SL speed, 80 degrees, 3 minutes.
10. Add salt and pepper to taste.
11. Rub garlic over the inside of individual pots.
12. Distribute the bean stew into the casseroles pots.
13. Cut the tomatoes in half. Remove the seeds and place them inside the mixing jug.
14. Crush at speed 5, 8 seconds.
15. Cook with olive oil and thyme on speed 1, 120 degrees, 7 minutes.
16. Season with salt and pepper and add sugar to taste.
17. Arrange the tomato puree on top of the pots and top with breadcrumbs.
18. Cook in the oven at 180ºC for 20 minutes until the outside is golden brown.