Name: Cassoulet
Cook time: 130 min
Total time: 130 min
Yield: 6
Ingredients: 1 1/2 cup (300g) dried white beans; 300 gram boned pork belly, rind removed, sliced thinly; 150 gram piece streaky bacon, rind removed, diced into 1cm pieces; 800 gram piece boned lamb shoulder, diced into 3cm pieces; 1 large brown onion (200g), chopped finely; 1 small leek (200g), sliced thinly; 2 clove garlic, crushed; 3 fresh thyme; 400 gram can crushed tomatoes; 2 bay leaves; 1 cup (250ml) water; 1 cup (250ml) chicken stock; 2 cup (140g) stale breadcrumbs; 1/3 cup coarsely chopped fresh flat-leaf parsley

Cassoulet

Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quicker and healthier dish. Haricot, great northern, cannellini or navy beans can be used in this recipe.

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Serves 6

Cook

2H 10M

Ingredients

1 1/2 cup (300g) dried white beans

300 gram boned pork belly, rind removed, sliced thinly

150 gram piece streaky bacon, rind removed, diced into 1cm pieces

800 gram piece boned lamb shoulder, diced into 3cm pieces

1 large brown onion (200g), chopped finely

1 small leek (200g), sliced thinly

2 clove garlic, crushed

3 fresh thyme

400 gram can crushed tomatoes

2 bay leaves

1 cup (250ml) water

1 cup (250ml) chicken stock

2 cup (140g) stale breadcrumbs

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Place beans in medium bowl, cover with water; soak overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are just tender. Drain.

2.Preheat oven to moderately slow, 160°C.

3.Cook pork in large flameproof casserole dish over heat, pressing down with back of spoon on pork until browned all over; remove from dish. Cook bacon in same pan, stirring, until crisp; remove from dish. Cook lamb, in batches, in same pan, until browned all over.

4.Cook onion, leek and garlic in same dish, stirring, until onion softens. Add thyme, undrained tomatoes, bay leaves, the water, stock, beans and meat; bring to a boil. Cover; cook in moderately slow oven 45 minutes. Remove from oven; sprinkle with combined breadcrumbs and parsley. Return to oven; cook, uncovered, about 45 minutes or until liquid is nearly absorbed and beans are tender.

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