Cassoulet-French lamb Casserole with beans-in pressure cooker

Ingredients for Cassoulet-French lamb Casserole with beans-in pressure cooker

Instructions for Cassoulet-French lamb Casserole with beans-in pressure cooker

To prepare the Cassoulet-French lamb Casserole with beans-in pressure cooker recipe, please follow these instructions:

Put the beans in cold water 1/2 day time. Slice the meat and pork in bite-sized pieces. Allow the oil to be hot in the pressure pot. Saute the first pork and onion in it, so pieces of meat. Pour the water from the beans and iblødsætnings came to the Pan along with the tomato puree, broth and spices. Put a lid on the pot and bring it on tap. Let it cook for 20 minutes Take the pressure of the Pan and quickly got the sausage in-it simply just warmed through. Taste the right to and serve it with coarse brown bread.

Tips:
Cassoulet is a oven-proof pan and actually in French must this right in the oven 1/2 hours at 225 ° C after it is cooked. To be so sprinkled coarse grated bread and butter BLOBs over so the Court will be golden and crisp on the surface.