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2.91 out of 1836 votes

Course: Main course

Recipe Ingredients

  • 300g dried haricot beans
  • 1 onion
  • 1 carrot
  • 4 tomatoes
  • 1 bay leaf
  • 1 sprig of thyme
  • Bunch of parsley
  • 1 celery stick
  • 4 Toulouse sausages
  • 1 tblsp olive
  • 200g belly pork
  • 300g lamb neck fillet cubed
  • 400g chicken joints
  • 2 garlic cloves
  • 200g breadcrumbs

Recipe Instructions

1. Soak beans overnight. Drain and put in pan, covering with fresh water. Add onion, carrot, tomatoes and bring to the boil.
2. Tie bay leaf, thyme, parsley and celery together, add to beans. Stir and cook for 90 minutes until beans are soft, always keeping 25cm (1in) liquid above the beans.
3. Brown sausages in olive oil. Set aside. Seal pork, lamb and chicken in pan over high heat. Drain excess liquid from cooked beans into meat; simmer 30 minutes.
4. Preheat oven to Gas 4, 180C, 350F. Rub inside of large oven dish with garlic; leave cloves in dish.
5. Discard veg and herbs. Put a layer of beans in the dish, arrange meat on top, cover with remaining beans, as much cooking liquid as possible and sprinkle with layer of breadcrumbs. Cook for 90 minutes, stirring every so often, and adding more crumbs to thicken.

Entered by: jezzer Entered: 28/12/2007

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