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Cassoulet

2 tb Olive oil
90 g Bacon; chopped
2 Onions; chopped
4 Cloves garlic; crushed
500 g Lean pork; cut into 5cm pieces
500 g Lean lamb; cut into 5cm pieces
500 g Pork sausages
500 g Canned lima beans
2 cn Tomato puree; (440 grams ea.)
1 c Beef stock
1 c Red wine
4 Tomatoes; peeled and chopped
2 tb Chopped fresh sage OR
2 ts Dried sage
2 tb Chopped fresh thyme OR
2 ts Dried thyme
Freshly ground black pepper; to taste


Heat 1 tablespoon oil in a large frying pan. Cook bacon, onions, & garlic for 4 to 5 minutes or until onions are soft. Transfer to a large casserole.


Heat remaining oil in frying pan. Cook pork & lamb in batches over a high heat for 4 or 5 minutes or until browned on all sides. Transfer to casserole. Add sausages to frying pan and cook for 4 to 5 minutes. Remove, cut each sausage into three and add to casserole.


Stir beans, tomato puree, stock, wine, tomatoes, sage and thyme into casserole. Bake in a moderate oven (180C) for 1 1/2 to 2 hours or until meat is tender. Season to taste with pepper.





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