Cassoulet
( SERVES 4 )

Viva 8/7/2009

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Amanda Laird

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2 tbsp	Olive oil
150 g	Bacon, cut into large chunks
400 g	Pork belly, cut into four
1 can	White haricot beans, 400g, drained. Or use 1 cup dried, soaked overnight then covered with cold water, brought to the boil and cooked for 10 minutes
1	Onion, diced
4 cloves	Garlic, finely sliced
2	Bay leaves
1 sprig	Rosemary
½ tsp	Ground cloves
2 tbsp	Tomato paste
½ cup	Red wine
1 cup	Vegetable stock, or water
3	Sausages, cervelas
1	Salt & freshly ground pepper, to season

Preheat oven to 160C.
Heat the oil in a pan, then brown the bacon and the pork belly. Transfer to a large casserole dish. Add the beans, onion, garlic, bay, rosemary and cloves.
Mix the tomato paste and wine together then add to the casserole. Pour over the stock or water, cover and cook for 1 hours. Brown the sausages in a little olive oil, then slice.
Remove the lid, taste for seasoning then add the sausages and more liquid if necessary. Cover and continue cooking for a further hour.