Cassoulet is traditionally a slow-cooked stew from south-west France, made with haricot beans and whatever meats are available, particularly sausage, pork, mutton, goose and game. That said, I hope there are no French people reading this piece, as the recipe below takes a few liberties.
It is a much quicker and easier version though and we all enjoyed it at our last CDWU meeting.
Enjoy
Ingredients (Serves at least 4)
2 ½ tbsp olive oil
1 ½ tsp dark soy sauce
1 medium red onion finely chopped
50g breadcrumbs
2 crushed garlic cloves
50g grated parmesan
1 medium red pepper deseeded and sliced
2 tbsp chopped parsley
50g smoked back bacon, roughly chopped
2 tsp Dijon mustard2 celery stalks finely chopped
2x400g cans mixed beans, rinsed and drained
400g can chopped tomatoes
200ml chicken stock
300g cooked turkey breast roughly chopped
Method
- Heat 2 tbsp of the oil in a large sauce pan. Add the onion and cook over low heat for 5 mins.
- Add the garlic, red pepper, bacon and celery and cook for a further 5 mins. stirring occasionally.
- Add the tomatoes, stock and soy sauce. Bring to the boil and reduce to a fast simmer and cook for 15 mins. or until the sauce begins to thicken.
- Meanwhile, mix together the breadcrumbs, parmesan and parsley and set aside.
- Add the mustard, beans and turkey to the saucepan and cook for a further 5 mins. until heated through.
- Transfer the hot mixture into a shallow ovenproof dish.
- Sprinkle the breadcrumb mixture evenly over the top and drizzle over the remaining olive oil.
- Place under a medium hot grill for 5 mins. or until the top is golden brown.
Serve and enjoy!