Cassoulet, budget style
( SERVES 4 )
Traditional cassoulet is very rich and not what we are used to eating in New Zealand. It also uses more meat than we usually eat. This recipe substitutes duck for chicken and leaves out the lamb while still retaining great wholesome flavours. It is also flexible and easy to add or substitute ingredients according to taste and what you have in the kitchen.
|350 g||Cannellini beans, dried 300-400g|
|4||Sausages, I use Pak n Save Toulose sausages or Italian flavoured|
|1 can||Crushed tomatoes|
|4 leaves||Sage leaves|
|1 leaf||Bay leaf|
|1||Onions, 1 large/2 small, diced|
|2||Small carrots, diced|
|½ tsp||Paprika, smoked or as you prefer|
|¼ tsp||Dried chilli flakes, optional|
|½ tsp||Cayenne pepper|
|0||Salt, to taste|
|0||Pepper, to taste|
- Soak beans overnight
- Next day, brown sausages and chicken in a frying pan. Add to pot, oven dish or slow cooker, depending on your choice of cooking method.
- In same frying pan, cook onion and garlic for ten minutes on low. Add carrot for a minute or two. Add to meats.
- Add tomatoes, drained beans, herbs and spices. Add extra water/stock if needed.
- Cook till beans are tender and everything reduces a little and vegetables have made a sauce. Check at 45minutes for pot and oven cooking. Add extra time if necessary. Season with salt and pepper.
- Approximate cooking times. Pot on oven top: 1 hour Oven: 1 hour, 180 degrees Slow cooker: High setting, 4 hours. Add extra liquid for this option.
- Tips: If budget allows, add extra tomato paste and a splash of white wine and substitute some of the sausages for chorizo (or add). If you are lucky enough to have left overs, this makes a great wholesome base for a soup by adding more liquids. Freezes well.