Step 1: Soak
the dry beans overnight in cold water.
2: Cook the saussages.
3: Remove the duck legs from the fat. Heat in the oven for
3 minutes unti fat has melt off.
4: Cut the spareribs
in 4, add salt and pepper.
5: Sauté the vegetables with 1 garlic clove, thyme
and laurel. Cover with water and cook for 1 hour and a half.
Step 6: Drain
the beans and simmer slowly for 1 hour. Add 1 crushed garlic clove,
salt and pepper.
Step 7: Put
the meat, the vegetables and the beans in a baking dish. Cook in ther
oven at 325° F / 160° C until there is no more liquid in the
Cassoulet is better when
Wine suggestion: Madiran,
Cahors red wine (French Wine Guide).