Date posted: 29/08/2019

Haricot and sausage cassoulet

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    Dried haricot beans 8oz
    Medium onion 1
    Cloves of garlic, chopped 4
    Carrots 8oz
    Leeks, thickly sliced 3
    Sticks of celery 2
    Spanish chorizo 8oz
    Passata 680g
    Salt and pepper to season
    Chopped mixed fresh herbs such as sage, flat-leaf parsley, rosemary or thyme 3 tbsps
    Chicken stock 400ml


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    1. Soak the haricot beans in 1 pint of water, preferably overnight, drain and reserve the water.
    2. Put the beans into a deep pan. Add the chicken stock and bring the reserved water up to a pint stock and pour over the beans. Bring to the boil and then cover, reduce the heat, and simmer for about an hour until the beans are just tender. Drain the beans.
    3. Pre-heat the oven to gas mark 4 (350°F/180°C).
    4. Fry the chorizo in a flameproof casserole dish over a low heat until the oil is released. Add the leeks and fry for 2-3 minutes until they begin to soften. Stir in the chopped garlic.
    5. Peel and slice the onion, peel the carrots and slice thinly. Chop the celery sticks finely and add to the casserole dish.
    6. Add the haricot beans and chopped mixed herbs to the casserole dish and then pour the passata on top. Pour over ¼ pint of water. Sprinkle with salt and pepper.
    7. Cover and bake in the oven for about 1 hour, stirring occasionally.
    8. Serve with crusty bread.
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