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Cassoulet

2 tb Cooking oil
1 lg Onion - sliced
1 lg Red pepper - sliced
1/2 ts Schwartz Garlic Granules
1 lb Casserole pork - diced; (450g)
8 oz Spicy sausage - sliced; (225g)
1 14 ounces ti tomatoes; (400g)
1/4 pt Dry cider or stock; (150ml)
1 tb Tomato puree
5 Schwartz Juniper Berries - lightly crushed
2 ts Schwartz Thyme
1 ts Schwartz Rosemary
Salt
Schwartz Coarse Ground Black Pepper
1 sm French stick - sliced
1/2 oz Butter - softened; (15g)
2 ts Schwartz Garlic Bread Seasoning
1 14 ounces ti haricot beans; (400g)


Preheat oven to 325F, 170C, Gas Mark 3.


Heat the oil in a large pan and cook the onions until softened. Add the pepper, Garlic Granules, pork and sausage and fry for 5-10 minutes. Add the tomatoes, cider or stock, tomato puree, Juniper Berries, Thyme, Rosemary, salt and Pepper. Transfer to a large casserole dish, cover and cook for 1 1/2 hours.


Butter the slices of French bread and sprinkle with the Garlic Bread Seasoning. Stir the beans into the casserole and top with French bread slices (buttered side up). Turn the oven up to 400F, 200C, Gas Mark 6. Return the casserole to the oven, uncovered and cook for another 1/2 hour, until the bread is crispy and golden.





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