Easy pork and bean stew
This is a recipe for a cassoulet, a very rich slow-cooked bean stew that contains pork sausages, pork, lamb, rabbit (sometimes), goose, duck fat and haricot beans. The dish is named after the vessel, a “cassole“, which it is cooked in.
| Recipe By: | Nina Timm |
| Serves: | 4 to 6 |
| Cooking Time: | 25 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 500g good quality, spicy pork sausages
- 1/2 large onion, chopped
- 6 cloves garlic cloves, finely chopped
- olive oil
- 2 tins mixed beans
- 1 tin chopped tomatoes or 2 big fresh tomatoes
- 50g punnet fresh parsley, finely chopped
- small handful fresh thyme
- 3 cups red wine
- 1.5 g pepper
- salt
- 2 tbsp Canola oil
- 1 small chilli (optional)
- fried breadcrumbs or pork crackling
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Remove the meat from the sausage casings and shape into tiny little meatballs.
- In a “cassole” or pot, heat the olive oil and fry the meatballs until they are golden brown on all sides. Keep warm.
- In the same pot. saute the onions and garlic until soft. Add more olive oil if you need to.
- Add the tomato, red wine and thyme and allow to cook for about 5 minutes, just to reduce the sauce somewhat.
- Add the beans and the meatballs and warm through.
- Serve with chopped parsley, fried breadcrumbs or crackling if you have.
- To make the fried bread crumbs: heat some olive oil in a pan, add 1 to 2 cloves of crushed garlic. Now add about 250ml (1 cup) of fresh breadcrumbs and toss until they become golden in color. Season with a little salt.
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