Bean and bacon cassoulet

iStock

A rich and flavoursome slow-cooked casserole that will brighten up a cold winter's night.

Ingredients

250 g	Shoulder bacon (Main)
1 Tbsp	Butter
1	Onion
500 g	Pork mince
400 g	Canned tomatoes
2	Carrots
1	Bouquet garni
420 g	Butter beans (Main)
2 cups	Beef stock
2	Chorizo sausages

Directions

1. Dice and saute the onion in butter or bacon fat, until soft.
2. Add the mince and stir-fry until coloured. Pour off any excess fat.
3. Add the bacon, crushed tomatoes and juice, diced carrots and herbs.
4. Preheat the oven to 160 degC.
5. Place half the beans in the base of a large casserole, top with the meat mixture and then the remaining beans.
6. Add enough stock so the beans are covered. Cover tightly and cook for an hour.
7. Cut the chorizo into 3cm rounds and add to the casserole.
8. Extra vegetables, such as green beans or cabbage, could be added at this stage.
9. Cover and continue cooking about 30 minutes.