PORK AND BEAN CASSOULET: serves 2
500 grm roughly chopped shoulder of pork
1 large onion sliced
3 large cloves garlic
1 green chilli chopped
I 300 grm tin chopped tomatoes
2 medium chorizo sausages
1 500 grm tin white flageolet beans
Cup of chicken stock/other
I tbsp hot Cajun sauce
Add cooking oil to a pan and gently colour the garlic, onion, chilli with the addition of a good pinch of allspice and cumin.
Remove and add the pork pieces, tossing in the hot oil until juices are sealed. Remove.
In an earthenware casserole, tip the pre-cooked flageolet beans, the skinned and chopped chorizos and the pork. Add the tomatoes and juice, the stock, several slurps of Cajun sauce and a squeeze of fresh lemon-juice.
Cook on a medium heat for 2 hours, stirring occasionally.
Serve with khubz Arab bread, or crusty baguette for dipping in the sauce, and a green salad of lettuce, cucumber, pre-cooked and chopped string beans and slices of avocado.