Name: Cassoulet From Toulouse
Ingredients: 1 lb Boneless pork butt; 1 Ham hock; 3 c White cannellini beans; 1 lb Fatback or slab bacon; in 1/2" strips; 4 tb Duck fat; (available at specialty butcher shops); 1 lg Spanish onion; in 1/2" dice; 2 md Carrots; in 1/2" dice; 24 Cloves garlic; unpeeled; 4 oz Jambon de Bayonne; 5 c Chicken stock; plus 1 cup; 3 Legs duck confit; split at joint; 4 oz Salt pork; in 1/2" cubes; 6 Toulousestyle sausages (fresh garlic; sausages); 1/4 c Fresh bread crumbs

Many Christians in many evangelical churches these days are confessionally challenged in that they are either cynical, critical, or altogether skeptical of all things confessional — confessional documents, confessional churches, and confessional Christians. We might hear confessionally challenged Christians say things, such as “My only creed is Christ” or “I don’t need theology, just give me Jesus” or “Confessions divide, Christ unites.” Such Christians are actually under the impression that their churches don’t have confessions, when in truth every church has a confession, though it may not be written down and though it may constantly change according to the whims and fancies of the pastor. They have been somehow deceived into thinking that all of the various historic Reformed confessions only serve to divide the church of its unity and disarm the Bible of its authority. Nothing could be further from the truth, for what is so amazing about Reformed confessions in general is not how different they are from one another but how similar they are — how they each use biblical language in affirming the faith once delivered to the saints.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Spanish		6	Servings

INGREDIENTS

1	lb	Boneless pork butt
1		Ham hock
3	c	White cannellini beans
1	lb	Fatback or slab bacon; in 1/2" strips
4	tb	Duck fat; (available at specialty butcher shops)
1	lg	Spanish onion; in 1/2" dice
2	md	Carrots; in 1/2" dice
24		Cloves garlic; unpeeled
4	oz	Jambon de Bayonne
5	c	Chicken stock; plus 1 cup
3		Legs duck confit; split at joint
4	oz	Salt pork; in 1/2" cubes
6		Toulousestyle sausages (fresh garlic; sausages)
1/4	c	Fresh bread crumbs

INSTRUCTIONS

Soak the beans 4 hours in cool water.
Boil the sausage 4 minutes and cool.
Cut pork butt into 1 inch cubes, season with salt and pepper and set aside
for 2 hours. Poke needle holes in ham hock, season and set aside. Drain
beans, cover with fresh water and bring to a boil. Lower heat and simmer 15
minutes.
Blanch fatback cubes in boiling water for 2 minutes. Place in 2 gallon soup
pot with duck fat and place over medium heat. Add onion, carrots, garlic
and Jambon and cook until light golden brown, about 7 to 9 minutes. Add
pork butt and ham hock and cook until lightly browned, about 8 to 10
minutes. Add stock and bring to boil. Lower heat, simmer 1 hour, covered.
Add beans and simmer 1 hour more. Allow to cool overnight.
Scrape fat off confit legs and place 2 tablespoons in 12inch saute pan with
salt pork and place over medium heat. Cook until salt pork pieces are
lightly browned, about 7 to 8 minutes. Place fat pieces and liquid into a
food processor and blend until smooth. Add to beans and place beans in a
large pot over medium heat. Remove ham hock and roughly cut meat into 1/2
inch cubes.
Preheat oven to 300 degrees F.
In a 6 quart crockery casserole, lay 1/3 of the bean pork mixture. Sprinkle
with ham hock pieces and cover with 1/3 of bean pork mixture. Lay duck
pieces over beans. Saute Toulouse sausages in a nonstick pan until golden
brown and lay, still hot, over duck and beans. Place remaining beans over
everything and add remaining cup of stock. Sprinkle with bread crumbs and
bake 1 to 11/2 hours until crispy golden brown on top and serve.
Yield: 6 servings
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A22
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 15, 1998

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