Saturday 25 September 2010

DELICIOUS CASSOULET FROM THE OSBORNE KITCHEN

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.




6 comments:

  1. Mmm... cassoulet is a wonderful dish and this sounds good.

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  2. it's hard, sometimes, to be a vegetarian........

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  3. Nam! But I am Muslim. What about one of yr great recipes, -- but halal.

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  4. Very tasty I'm sure... Yusef would like roast leg of lamb with yogurt and lemon.

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  5. Delicious C.O ! Must try it- having eaten from your recipes before will be in for a treat.

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  6. Looks wonderful - will have to try it with our own pork and chorizo made by my own fair hand.

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