Recipe: Pork sausage and haricot bean cassoulet

By , 5 July 2017



Pork sausage and haricot bean cassoulet

Serve with David & Nadia Siebritskloof Pinotage 2016.

A cheat version of this classic French stew.

Serves 4

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

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.


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