Cassoulet

🧂 Ingredients

• 1 kg goat meat
• 1 onion
• 1 tbsp ginger
• 1 cloves
• 1 whole all spice
• 3 tbsp garlic
• 1 bouillon cube
• salt
• 2 lbs canned cannellini beans
• 2 cups broth
• 2 tsp oil
• 1 onion,

  large and finely diced
• 3 tomatoes
• 1 tbsp tomato paste
• potash

  pea sized
• 1 tsp garlic
• 1 tsp paprika
• freshly ground black pepper
• 1 bouillon cube
• kosher salt

Instructions

• 1 Mix all ingredients, add water and cook for 1 hour.
• 2 Remove the goat meat from the stock and fry until golden. Set aside
• 3 Drain and rinse beans and set aside.
• 4 Heat the oil and fry the onion for 2 minutes.
• 5 Add tomato, seasoning broth, pepper, goat meat, tomato paste, potash and cook 5
  minutes. 
• 6 Add drained beans. Bring to a simmer over high heat. Reduce to low, cover a
  small bite, about 15 minutes.
• 7 Serve immediately.

Nutrition Info