{"id":2869,"date":"2011-10-09T19:12:48","date_gmt":"2011-10-09T19:12:48","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2869"},"modified":"2011-10-09T19:12:48","modified_gmt":"2011-10-09T19:12:48","slug":"cassoulet-a-la-toulousaine","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/09\/cassoulet-a-la-toulousaine\/","title":{"rendered":"Cassoulet a la toulousaine"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Weisse Perlbohnenkerne
\n1 Karotte; klein geschnitten
\n1 Zwiebel; gehackt
\n1 Knoblauchzehe; gehackt
\nG\u00e4nseschmalz
\n1 Kr\u00e4uterb\u00fcndel
\n2 G\u00e4nsekeulen, eingelegt
\n600 g Lammrippenst\u00fcck
\n350 g Frische Toulouser Wurst – grobe Schweinswurst<\/p>\n

Zubereitung<\/strong>
\nBohnenkerne \u00fcber Nacht einweichen, dann in kaltes, UNGESALZENES Wasser geben, aufkochen und absch\u00e4umen.
\nDie kleingeschnittene Karotte, Zwiebel und Knoblauch in etwas G\u00e4nsefett and\u00fcnsten, zusammen mit dem Kr\u00e4uterb\u00fcndel zu den Bohnen geben und 1\/2 Stunde sanft k\u00f6cheln lassen. Dann das Kr\u00e4uterb\u00fcndlein entfernen.
\nDie G\u00e4nsekeulen zusammen mit dem Lammfleisch und der Wurst and\u00fcnsten. Zu den Bohnen geben und mitkochen.
\nWenn die Bohnenkerne zu zerfallen beginnen, den Topf vom Feuer nehmen und alles in einen Tontopf sch\u00fctten. Bei sanfter Hitze 1 Stunde im Ofen garen.
\nAbk\u00fchlen lassen. Nach einigen Stunden oder am folgenden Tag die feste Schicht, die sich auf der Oberfl\u00e4che bildet, zerteilen, gut untermischen, etwas Wasser beif\u00fcgen und langsam aufw\u00e4rmen.
\nManche f\u00fcgen dem Cassoulet etwas Tomatensauce bei, doch dies ist eigentlich nicht n\u00f6tig.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Weisse Perlbohnenkerne 1 Karotte; klein geschnitten 1 Zwiebel; gehackt 1 Knoblauchzehe; gehackt G\u00e4nseschmalz 1 Kr\u00e4uterb\u00fcndel 2 G\u00e4nsekeulen, eingelegt 600 g Lammrippenst\u00fcck 350 g Frische Toulouser Wurst – grobe Schweinswurst Zubereitung Bohnenkerne \u00fcber Nacht einweichen, dann in kaltes, UNGESALZENES Wasser geben, aufkochen und absch\u00e4umen. Die kleingeschnittene Karotte, Zwiebel und Knoblauch in etwas G\u00e4nsefett … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,6,52],"tags":[78],"class_list":["post-2869","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","category-lamm","tag-bohnen","item-wrap"],"yoast_head":"\nCassoulet 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