Poor Man's Cassoulet
This is a modern version of an original recipe that appeared in my book Frugal Food and I suppose whilst it lacks sophisticated ingredients like preserved goose it's still very much on the theme of the original.
|10 fat, quality sausages with high meat content|
|12 oz (350 g) dried cannellini beans|
|1 dessertspoon olive oil|
|2 x 130 g packs cubetti di pancetta (or you can use diced bacon)|
|3 medium onions, peeled and thinly sliced|
|3 cloves garlic, peeled and finely chopped|
|1 level tablespoon fresh thyme leaves, plus a few sprigs|
|2 bay leaves|
|2 level tablespoons tomato purée|
|4 oz (110 g) fresh white breadcrumbs|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 1, 275°F, 140°C. (For important information about gas mark 1, see note at end of method)|
|Need help with conversions?|
|You will also need a 6 pint (3.5 litre) capacity flameproof casserole.|
This recipe is taken from Delia Smith's Frugal Food and The Delia Collection: Pork
First soak the beans. All you do is place them in a saucepan, cover with plenty of cold water, bring to the boil and let them boil for 10 minutes.
Then turn off the heat and let them soak for 2-3 hours and after that drain the beans in a colander. Then in the flameproof casserole, heat the oil over a medium heat and brown the sausages, turning them occasionally because they need to be a nice golden brown colour on all sides – this will take 7-8 minutes.
After that remove them to a plate, then add the pancetta to the frying pan, cook, turning the heat up and tossing it around for 5 minutes, until it's golden at the edges. Now using a slotted spoon, transfer the pancetta to join the sausages. Turn the heat down to medium, then in the juices left in the pan, soften the onions for 10 minutes, stirring from time to time.
After that, toss in the garlic and cook for another minute. Next put a third of the beans into the cooking pot followed by half the onions, sprinkle with a third of the fresh thyme leaves and season well with salt and pepper, then add half the sausages and pancetta, followed by a third more beans, thyme and seasoning, then the remaining sausages and onions and finally the rest of the beans and the remaining thyme, pushing sprigs of thyme and bay leaves in amongst everything.
Now measure 1½ pints (850 ml) hot water, whisk in the tomato purée and pour this over the beans, cover with a lid and bake on the oven's centre shelf for 2 hours. Then take the lid off, sprinkle the breadcrumbs all over the top and bake (without a lid) for a further hour until the beans are completely cooked through. This is very rich and hefty, so a green salad is really all it needs to go with it.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Using cheaper beef rather than fillet steak makes this a much more economical dish - yet it doesn't suffer anything in the process and is still the most fantastic recipe.
This is a classic combination in France, where both sausages and lentils are used extensively in regional country cooking. Use good-quality sausages and the very best - Puy - lentils for a hearty wintry supper.
When we analyse the site to see which recipes you have been cooking, this one appears in the top 10 again and again. Easy to see why: easy, cheap and nutritious it has to be one of the nation's favourite suppers.
Delia's take on potatoes boulangere offers a cheap and sustaining supper dish, with the addition of sausages. What could be more satisfying on a cold day?
Pork, cider and apples were made for each other, which is why they combine beautifully in this wonderful autumnal recipe. Simply add mash...
Borlotti beans and pancetta give this lovely hearty dish plenty of Italian flavour - just what you need at the end of a busy day!
Delia loves braised sausages - and this glorious recipe reveals why: succulent pork complemented with apples and juniper create a brilliant winter warmer. Comfort food at its best.
This is a complete meal for four, which has a great deal going for it in terms of child appeal yet, at the same time, will be equally appreciated by young-at-heart adults.
This makes a nice accompaniment to 1 lb (450 g) ordinary fried sausages.
Venison sausages are special enough to serve at a dinner party especially when braised with herbs, mushrooms and red wine, then served with plenty of creamy mash.
This Italian-inspired bake is hearty and delicious - and features smoked sausages from one of Delia's favourite suppliers, available by mail order. Check it out for a meal with a difference!
Storecupboard ingredients have a starring role in this tasty family supper recipe which we just know you'll make again and again.
Most Popular recipes
Take our survey and you could win £1,500
Go fresh with Tefal Fresh Express!
Baking Cakes in Pyrex
23 May 2013 17:54
Introducing - Tracy!
23 May 2013 08:09
24 May 2013 20:43
|Food and travel||
20 Apr 2013 08:44
22 May 2013 17:16
|Can Anyone Help?||
24 May 2013 19:31
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
Chelsea Flower Show
24 May 2013 07:42