Tuesday, 22 May 2012

A Kind Of Cassoulet





I've got a thing for beans at the moment, they’re good for you , filling and cheap the only other advice I can offer is stand down wind

I’ve been toying with the idea of making a Cassoulet for a while now but Lisa’s ever increasing list of don’t likes includes the texture of beans


Not put off at all , a free weekend and with space in the freezer I came up with this little beauty
If you look at proper Cassoulet recipes you’re supposed to add some chicken, completely bucking tradition and incurring and indifferent shrug from the entire French nation I left this out, its still tastes marvellous though



I guess the most important thing is to get some really tasty sausages, I used Sainsburys Chorizo style pork sausages



With the addition of the tomatoes it’s a but like grown sausage and beans

Also because the quality of the sausages wasn’t all that Instead of slicing them I remove the skins and made little sausage balls

I really liked this and I’m glad I’ve got some in the freezer


8 Sausages with a good strong flavour, sliced or made into balls
3 Cloves of Garlic finely chopped
1 Onion chopped
1 Large Carrot Chopped
½ Stick of Celery finely chopped
1 Glass of white wine
500 ml Chicken Stock
200g Cubed Pancetta
½ Tsp Paprika
1 tin of Sainsburys Pomodori D’Oro Plum Tomatoes
2 410g tins of Haricot Beas Drained
Two good handfuls of fresh breadcrumbs
Squeeze of Lemon Juice
Bouquet Garni







In a large pan gently sweat the onions for a couple of mins, add the garlic and fry for another min, add the pancetta and gently brown



Next add the carrots and Celery and fry for another couple of mins



Now add the sausage and again gently brown
 Add the wine and reduce by half



Add the tomatoes and chicken stock and bring to the boil
Add the beans and bring back to the boil add the bouquet garni, simmer gently partially covered for around 2 hours, stirring occasionally

When its ready most of the liquid should have been absorbed and the beans have a satisfying soft yet resistant texture



Stir in the lemon juice top with Breadcrumbs and then grill for a couple of mins until golden brown



Drizzle with Good Olive oil and add chopped parsley, serve with Shredded Cabbage 




No comments:

Post a Comment