Image courtesy of ptcfoods.com
This recipe is wonderful and hearty, and can be served year round for a filling dish. I do however favour eating this in the late autumn through spring. It is ideal for those cold days when you want to come home to a hearty warm and filling dish. It does take a bit of time, but you can make the cassoulet and freeze it in portions for later reheating. The rest is pretty much plain sailing. With this in mind you can have this ready inside 20 minutes, if the cassoulet is ready to go.
Posted at the request for James Crown, who required a hearty cassoulet dish.I hope it fits the bill :).
(serves 2-4)
150g OF Haricot beans
150g of Red Kidney beans
150g of Black eye beans
150g of Butter beans
All these to be soaked for 2 hours before cooking, drained then covered in fresh water seasoned cook for about 5 minutes then allowed to stand in this water for 30 minutes, then drain.
100g of smoked bacon or pancetta bacon
1 onion scored and studded with cloves (about 3)
1 Carrots diced
1/2 stick of celery stringed and diced
5 peppercorns tied in muslin
Fresh thyme
2 bay leaves
3 cloves of garlic
1L or roughly 2 pints of chicken stock
100g of chorizo sausage
Tomato puree to thicken
Place all the above ingredients into a pan omitting the chorizo sausage and simmer for about 11/2 hours.
Once cooked remove the onions and the peppercorns
For 1 serving:
Season the chicken and seal in a hot pan and finish in the oven
Reheat the cassoulet and add the chorizo sausage.
Serve in a pasta bowl with the chicken on top,
Finish with potato dish of choice
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