Recipe: Pork sausage and haricot bean cassoulet

July 5, 2017
by Christian
in Recipes
with 1 Comment
Pork sausage and haricot bean cassoulet

Serve with David & Nadia Siebritskloof Pinotage 2016.

A cheat version of this classic French stew.

Serves 4

Ingredients:
400g dried haricot beans, soaked overnight
1 tbsp (15ml) olive oil
125g bacon, chopped
3 garlic cloves, crushed
1 onion, finely chopped
1 celery, finely chopped
1 carrot, peeled and finely chopped
250g pork chipolates
4 x tomatoes, chopped
1 cup (250ml) chicken stock
2 sprigs thyme
10g fresh parsley, chopped
¼ cup (60ml) white wine
¼ cup (60ml) fresh breadcrumbs

Method:
How to cook dried haricot beans:
Drain haricot beans and rinse well with cold water.

Place beans in a small saucepan and cover with water, bring to the boil and then reduce heat to a simmer, allowing the beans to cook for about an hour or until tender. Add more water if necessary to keep the beans covered.

Remove the beans from the heat once cooked, drain and set aside until needed.

How to prepare the stew:
Preheat oven to 180°C.

Heat olive oil in a casserole pan over medium heat and fry bacon, garlic, onion, celery and carrots, until soft and translucent. Add sausages and fry for a few more minutes or until golden brown. Add wine and simmer for a few minutes before adding stock, tomatoes, thyme and beans. Simmer over medium heat for about 30 minutes.

Sprinkle top with breadcrumbs and bake for 20 minutes or until crumbs are crisp and golden.

Sprinkle chopped parsley and serve immediately.

Wine pairing:
What this dish needs is a young, intensely fruity red with a touch of richness cutting acidity – think Cinsaut, Grenache or new-wave Pinotage.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.

Tagged

Share this post

One Comment

  1. Peter F MayJuly 5, 2017 at 1:06 pmReply

    Cheat even more by using a can of haricot beans :)

Leave a comment

Your email address will not be published. Required fields are marked *

*

SHOP ONLINE
winemag-storm
ADVERTISING
ADVERTISING
HOT AND HAPPENING
AEC v1.0.4
  • July 26, 2017Caroline's Red Wine Review
AEC v1.0.4
ADVERTISING
newlstter2 Get the biggest stories of the past fortnight sent directly to your inbox. subscribe
FACEBOOK
TWITTER
ADVERTISING
BE SAFE

Wine magazine was published from October 1993 until September 2011 & now lives on in digital form as Winemag.co.za. We cover everything to do with SA fine wine.

XSLT Plugin by Leo Jiang