11 hours 15 min

    A warming winter combination of haricot beans, cubes of pork and spicy garlic sausage, and lots of vegetables makes this classic country dish from south-west France a real winner. It is full of rich flavours and, in traditional fashion, is topped with a breadcrumb crust. Serve simply with a green salad to follow.

    11 people made this

    Serves: 4 

    • 150 g (5½ oz) dried haricot beans, soaked for at least 8 hours
    • 1 tbsp extra virgin olive oil
    • 280 g (10 oz) pork fillet (tenderloin), cut into 2.5 cm (1 in) dice
    • 85 g (3 oz) coarse-cut, dry-cured garlicky French sausage, diced
    • 1 onion, chopped
    • 2 celery sticks, chopped
    • 2 carrots, thickly sliced
    • 1 turnip, chopped
    • 1 can chopped tomatoes, about 400 g
    • 150 ml (5 fl oz) dry white wine
    • 400 ml (14 fl oz) pork or chicken stock
    • 1 tbsp tomato pure
    • 2 bay leaves
    • 4 sprigs of fresh thyme
    • salt and pepper
    • Breadcrumb crust
    • 1 tbsp extra virgin olive oil
    • 85 g (3 oz) fresh white breadcrumbs
    • 15 g (½ oz) parsley, chopped

    Prep:9hr30min  ›  Cook:1hr45min  ›  Ready in:11hr15min 

    1. Drain the soaked beans and rinse under cold running water. Put in a saucepan, cover with plenty of fresh water and bring to the boil. Boil rapidly for 10 minutes, then partly cover and simmer for 50–60 minutes or until tender. Drain and set aside.
    2. Heat the oil in a large flameproof casserole, add the pork fillet and cook over a moderately high heat for 5–6 minutes or until browned. Remove with a draining spoon and set aside. Add the sausage to the casserole and brown lightly. Remove with a draining spoon and set aside with the pork.
    3. Add the onion, celery, carrots and turnip to the casserole and cook for 5 minutes, stirring occasionally, until softened and lightly browned.
    4. Return the pork and sausage to the casserole. Add the beans, tomatoes with their juice, the wine, stock, tomato pure, bay leaves and thyme. Bring to the boil, then reduce the heat, cover and simmer for 1½ hours or until the meat and vegetables are very tender.
    5. Just before serving, prepare the breadcrumb crust. Heat the olive oil in a frying pan, add the breadcrumbs and parsley, and cook over a moderate heat, stirring constantly, for 3–4 minutes or until the crumbs are lightly golden and quite dry.
    6. Taste the cassoulet and season with salt and pepper. Scatter the breadcrumb mixture evenly over the top and serve immediately.

    Some more ideas

    For a really crisp breadcrumb crust, put the casserole under the grill to brown lightly. * This is a great dish to make in advance for easy entertaining or family meals. Before serving, reheat thoroughly, then scatter over the herby breadcrumbs. * Instead of pork fillet and garlicky sausage, use cubes of lean lamb fillet and 2–3 herby or spicy fresh pork or lamb sausages. * To make a vegetarian cassoulet, omit the pork and sausage, use vegetable stock and increase the quantity of beans to 300 g (10½ oz). Use a variety of beans, such as haricot, borlotti and flageolet. In step 4, simmer for 45 minutes, adding 250 g (8½ oz) shelled fresh broad beans for the last 10 minutes of the cooking time. For the topping, cook 55 g (2 oz) pine nuts with the breadcrumbs and parsley, then remove from the heat and stir in 30 g (1 oz) freshly grated Parmesan cheese.

    Plus points

    Haricot beans provide protein in casseroles and stews such as this classic dish, which means the amount of meat used can be quite modest. * Lean pork has a lower fat content than beef or lamb. It is a good source of zinc and it provides useful amounts of iron. * Turnips contain the B vitamins B6 and niacin as well as vitamin C in useful quantities.

    Each serving provides

    A * C, calcium, copper, iron, potassium * B1, B6, E, folate, niacin, selenium, zinc

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    Reviews in English (1)


    Made this some time ago but thought I had lost the recipe. I use diced pork, non-garlic sausage, and Gourmet Classic cooking wine, and it is well worth the effort. Friends loved it, especially the one who is not keen on garlic.  -  22 Aug 2014