Cassoulet

First I should point out that this is not the traditional cassoulet of southwest France, but rather an adaptation which I think is even more delicious! This is a fantastic one-pot dinner, combining the creaminess of the beans with the tang of tomato, the rich fattiness of belly pork with spicy sausage, and the all-important bite of plenty of garlic cutting through everything. The dish is filling and warming, so perfect for a cold Winter evening, a real explosion of flavour and texture which will delight everyone. Served with garlic bread and a simple tomato and onion salad, I’m sure this will quickly become one of your favourite recipes!

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Ingredients

250g dried haricot beans
1 large onion, chopped
2 large carrots, peeled and diced
6 cloves garlic, chopped
4 slices belly pork
150g chorizo sausage, sliced (any spicy sausage will do nicely)
1 tin chopped tomatoes
1tbs tomato puree
2 ham stock cubes (veg will do if you can't find these
1tbs Spice Mountain wild herbs
2 bay leaves
1 bouquet garni
2 dried Nora peppers or Guajillo
4tsp sweet smoked paprika
4 tsp Spice Mountain Peruvian spice rub

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Method

1

Soak the beans overnight in plenty of water. Drain and rinse, then place in a pan of cold water. Bring this to the boil, then turn down to a quick simmer and cook the beans for 40 minutes, then drain.

2

In a heavy, deep casserole pan heat some olive oil and saute the onion, carrot and garlic until soft, about 15-20 minutes.

3

Add the chorizo and fry for another 5 minutes. Now add the beans, then the herbs and spices, the Nora and finally the tomatoes and puree.

4

Give this a really good stir, and make up the stock in boiling water.

5

Add this next – not too much liquid is needed and it is difficult to be precise about the amount, but to start with let the liquid's surface be an inch or so higher than the beans.

6

Place the casserole with its lid on in an oven preheated to 180degrees and cook for 90 minutes.

7

While this is going on, season the belly pork slices with salt, pepper, herbs and the Peruvian spice rub (this gives the pork such a different and delicious character!).

8

Take the casserole from the oven and remove the lid, and place a grill rack over it. Place the belly pork on the rack and return the dish to the oven, cooking for another hour.

9

The belly pork's rich fat will drip into the dish, making it even more delicious! Give the cassoulet a stir occasionally and check the liquid level – it does not want to dry out too much.

10

When your cassoulet is ready, and the pork is cooked to crispy perfection, place the slices of pork on top of the cassoulet and serve in the pot, so everyone can help themselves at the table.

11

Finally, bear in mind that you will want to save some leftovers as the cassoulet will taste even better the next day. Bon Appetit!!

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