Preparation Time: 60 minutes + overnight for soaking beans
Cooking Time: 1½ hours
Serves: 4
| Ingredients | Preparation |
|
200g cannellini beans, soaked overnight in water 100g piece belly bacon, cut into lardons 1 onion, diced 4 garlic cloves, crushed 6 Toulouse style coarse pork sausages 4 confit duck legs 400g tin chopped tomatoes 400ml chicken stock 200g coarse sourdough breadcrumbs 1 tbsp olive oil ½ cup chopped parsley Sea salt and freshly ground pepper, to season |
1. Drain the beans, place in a large saucepan and cover with plenty of water. Bring to the boil then reduce heat and simmer for 50 minutes until tender. Drain and set aside. 2. Preheat oven to Hot air 170°C and place wire rack on shelf 2. 3. In a large frypan, cook the bacon, onion and garlic over moderate heat. Remove from heat and place in a large ovenproof dish. Return frypan to heat and cook sausages for a few minutes on each side. Remove and cut into large pieces. Place in the ovenproof dish. Add the drained cooked beans and nestle in the duck legs. Heat the tomatoes and stock in the frypan, then gently pour over the beans. Place ovenproof dish in oven and cook for 1½ hours. 4. Meanwhile, toast the breadcrumbs in oil in a frypan over moderate heat for 10 minutes until crisp and golden then add parsley and season with salt and pepper. To finish 1. Scatter the toasted crumbs over the cassoulet and serve. |
