Cassoule des Haricots

Cassoule des Haricots

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1/2 cup lardons or bacon, diced
2 knobs of butter
2 leeks, halved vertically and thinly sliced
2 small celery branches, thinly sliced
1 bunch fresh oregano leaves, chopped
2 cups diced tomatoes
2 vegetable bouillon cubes(Maggi)
1/2 tsp black pepper
Salt to taste
3 lbs unshelled fresh beans, shelled
Water to cover


Brown the lardons in a skillet, then remove and set aside.  Melt the butter in the skillet, add the leeks and celery and saute until soft.  Stir in the reserved lardons, oregano, tomatoes, bouillon cubes, pepper and salt.  Add the beans and water, bring to a boil, then simmer for 1 1/2 – 2 hours.