Crusty Cassoulet Gluten Free!
Ingredients
- 4 cups dried white beans, soaked 4-8 hours in cold water
- 2 yellow onions
- 4 garlic cloves
- 10 sprigs fresh thyme
- 2 fresh bay leaves
- 3/4 pound fresh pork belly, skinless
- 3/4 pound boneless lamb shoulder
- Kosher salt
- freshly ground black pepper
- 2 tablespoons duck fat, plus more for crust - yes, find duck fat
- 3 Toulouse sausages (or other pork sausages)
- 3/4 cup dry white wine
- 14.5 ounces canned diced toamtoes
- 2 teaspoons tomato paste
- 2 duck confit legs, skin removed and reserved, meat shredded
- 4 ounces Gluten-Free Rice or Corn Chex
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