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Recipes - Breton Pork and Bean Casserole Recipe
Breton Pork and Bean
Casserole Recipe
Ingredients
30ml/2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
450g/1 lb lean shoulder of pork, diced
350g/12 oz lean lamb (preferably leg), diced
225g/8 oz course pork and garlic sausage, cut
into chunks
400g/14 oz can chopped tomatoes
30ml/2 tbsp red wine
15ml/1 tbsp tomato puree
bouquet garni
400g/14 oz can cannellini beans, drained and
rinsed
50g/2 oz brown breadcrumbs
salt and ground black pepper
green salad and French bread, to serve
Serves 4
Method:
Preheat the oven to 160C. Heat the oil in a large
flameproof casserole and fry the onions and garlic
until softened. Remove with a slotted spoon and
reserve.
Add the pork, lamb and sausage chunks to the
casserole and fry over a high heat until browned on
all sides. Add the onions and garlic to the meat.
Stir in the chopped tomatoes, wine and tomato puree
and add 300ml/1/2 pint water. Season to taste with
salt and pepper and add the bouquet garni.
Cover and
bring to the boil, then transfer the casserole to
the preheated oven and cook for 1 1/2 hours.
Remove the bouquet garni, stir in the beans and
sprinkle the breadcrumbs over the top. Return to the
oven, uncovered, for a further 30 minutes, until the
top is golden brown.
Serve hot with a green salad
and French bread to mop up the juices.
Notes: Replace the lamb
with duck breast, but be sure to drain off any fat
before adding the breadcrumbs.