Cassoulet

Process

1. Do not boil the beans separately
2. Prep
   1. Make the stock and add the gelatin, set aside
   2. Slice all of the meats
3. Bean base:
   1. Use an oven-proof pot
   2. Heat the oil to medium and add the onion; cook until browned, 3-4 minutes
   3. Add the beans, stock and the parsley etc
   4. Bring to a simmer, then cover and turn down to low
   5. Cook until the beans are 90% done - 45 minutes
4. Meats
   1. Heat the pan to hot
   2. Add the pork; cook for 8 minutes until browned all over. Transfer to a bowl and set aside
   3. Add the chicken, sprinkle with the pepper, then cook until one side is browned - 6 minutes. Flip and brown the other side, 2 minutes. Set aside.
   4. Add the sausages, cook until browned; set aside
5. Remaining - after the beans are done:
   1. Remove the carrots, parsley, bay leaves and cloves
   2. Add the meats, stir
   3. Transfer to the oven, cook for 2 hours at 150C; add water as required but don’t stir
   4. *** COOK 2 HOURS ***
   5. Shake gently to redistribute, then return to oven for 2.5 hours - checking for water required every so often.
   6. *** COOK 2.5 HOURS ***
   7. Shake gently again
   8. Return to oven, cook 1.5 hours
   9. *** COOK 1.5 HOURS ***
   10. Serve