Category: beans

Categories
beans sausages tomato

kinda sausage cassoulet

kinda sausage cassoulet

Sausage in a stew? I’m there. Whether it’s a pot au feu, a Sunday gravy, or a cumberland casserole, I love the instant seasoning hit you get from having a sausage do the leg work in a dinner.

This particular one is Jamie Oliver’s, from Jamie’s 30 Minute Meals. It’s dense and tasty, and packed with flavours. Beans, breadcrumbs and bacon? What’s not to love?

He served it with broccoli, in a tomato sauce. Which I couldn’t see the point of. Instead I made loads of cassoulet and stuck some in the freezer. Perfect.

Kinda sausage cassoulet (serves 4):

4 rashers smoky bacon, sliced

2 red onions, halved, peeled and sliced

A few sprigs rosemary

Small bunch of sage

3 bay leaves

2 leeks, finely sliced

6 – 8 decent sausages

4 thick slices of bread

2 cloves of garlic

1 x 680g passata

1 x 390g tin of butter beans

1 x 390g tin of haricot beans

  1. Pre-heat your grill to high.
  2. Put the bacon into a sturdy roasting tray with a splash of olive oil and put on a high heat with the herbs – hold a few sage leaves back for the breadcrumbs. Add the onions and leeks too. Add a splash of water to loosen, stir and leave to soften.
  3. Put your sausages in another roasting tray and pop under the grill.
  4. Pop the bread, garlic and sage in a food processor and pulse to breadcrumbs.
  5. Stir the passata and the beans (with their juices) into the tray of vegetables. Add half the breadcrumbs to the top.
  6. The sausages are probably browned on one side now, so get them out from under the grill and pop raw-side-up on top of the tomatoey veg, then top with the rest of the breadcrumbs. Pop back under the grill until the sausages are cooked through and the breadcrumbs browned.
Categories
baked beans beans

baked beans [poll]

Back when discussing the perfect jacket potato, I hit on my least favouritest food ever: BAKED BEANS (the ones from a tin). I really don’t care for them, the smell makes me gag. But everyone else in the house loves them. Who’s right?

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Categories
beans beef paprika stock

cholent

I seem to be rather drawn to Jewish dishes. I don’t know what it is about them but all the flavours I crave are right there and exactly what I’m after. This is one such dish, a hands off dish of beef and beans called cholent.

I found this casserole in the pages of Leon 2, and it was my wife who twigged it was authored by Giles Coren. I’ll admit I’m a fan, heck the whole Coren clan is dead gifted. Victoria’s an amazing and intelligent presenter, and Alan Coren reminded me of my dear old Granddad. The only thing that stumped me about the dish was how to pronounce it, so I sought advice and have it on good authority that it’s pronounced ‘chollunt’.

I did mine in a slow cooker, so it bubbled away unbothered and had a jolly old time to itself. It was utterly delicious, with beef shredding to pieces, and a lovely rich liquor to boot. Comforting stuff, and something I’ll be bringing out again over the colder months.

Cholent:

500g beef brisket

2 onions, sliced

6 cloves garlic, peeled

1 tablespoon smoked paprika

1 litre beef stock

150g pearl barley

2 tins haricot beans

  • Get the slow cooker warming while you prep everything else.
  • Brown the brisket in an oiled pan on all sides, then put to one side. In the same pan, get the onions and garlic softened slightly, before adding the paprika and stock. Once it’s at a bubble, pop everything including the beef in the slow cooker, and cook for at least 10 hours.
  • Stir in some greens for the last ten minutes of cooking. Shred the beef and serve with a generous helping of the bean stew.
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