Haricot beans with sausage & pancetta
This cassoulet-style one-pot is just the thing for a blustery autumn weekend
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr 15 mins
plus soaking overnight
- Drain and rinse the soaked beans, then put them in a large saucepan and cover with cold water. Add the vegetables, herbs, olive oil and pancetta and bring to the boil. Simmer for 1 hr, or until the beans are soft. Add the whole sausages and simmer for a further 12-15 mins until cooked through. Drain off the excess liquid, discarding the whole carrot and sage sprigs. The beans should have the texture of a thick soup. Remove the sausages, slice and return to the beans.
- Meanwhile, heat oven to 200C/180C fan/ gas 6. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.
- Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.
Recipe from Good Food magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/13239/
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Ingredients
- 350g dried haricot beans , soaked overnight in cold water
- 1 carrot
- 1 onion , chopped
- 1 bouquet garni (we used thyme, bay leaves and parsley stalks)
- 2 flat-leaf parsley sprigs
- 2 sage sprigs
- 4 tbsp olive oil
- 125g pancetta , cut into thin lardons
- 200g Toulouse sausages
- 4-6 confit duck leg , bought or homemade (see recommended recipe below)
- small handful flat-leaf parsley , finely chopped
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Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg
2
ratings
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr 15 mins
plus soaking overnightIngredients
- 350g dried haricot beans , soaked overnight in cold water
- 1 carrot
- 1 onion , chopped
- 1 bouquet garni (we used thyme, bay leaves and parsley stalks)
- 2 flat-leaf parsley sprigs
- 2 sage sprigs
- 4 tbsp olive oil
- 125g pancetta , cut into thin lardons
- 200g Toulouse sausages
- 4-6 confit duck leg , bought or homemade (see recommended recipe below)
- small handful flat-leaf parsley , finely chopped
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08 December 2009
ddtowe commented on this recipe
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24 May 2010
mikitravis commented on this recipe
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