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Haricot beans with sausage & pancetta

Haricot beans with sausage & pancetta

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking overnight
  • More effort
  • Serves 4 - 6

This cassoulet-style one-pot is just the thing for a blustery autumn weekend

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

Rating: 4 out of 5.3 ratings

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