Serves 4
2 Tbs olive oil
150g piece of free range bacon, cut into large chunks
400g free range pork belly, cut into 4
1x 400g tin of haricot beans, drained - or use 1 cup dried, soaked overnight then covered with cold water, brought to the boil and cooked for 10 minutes
1 onion, diced
4 cloves garlic, finely sliced
2 bay leaves
1 sprig of rosemary
1/2 tsp ground cloves
2 Tbs tomato paste
1/2 cup red wine
1 cup vegetable stock or water
3 cervelas sausages
Salt and freshly ground black pepper
Preheat oven to 160C. Heat the oil in a pan, then brown the bacon and the pork belly. Transfer to a large casserole dish.
Add the beans, onion, garlic, bay, rosemary and cloves.
Mix the tomato paste and wine together then add to the casserole. Pour over the stock or water, cover and cook for 1 hours.
Brown the sausages in a little olive oil, then slice. Remove the lid, taste for seasoning then add the sausages and more liquid if necessary. Cover and continue cooking for a further hour.
Cassoulet
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