Smoked pork, bean and vegetable cassoulet

6 servings Prep: 20 mins, Cooking: 50 mins
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A few simple ingredients that simply work so well together.

By Food24 September 19 2014
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Ingredients (17)

500 g pork — smoked rasher, cubed
2 butter
1 olive oil
1 onion — large, chopped
2 fresh thyme
2 bay leaves — fresh
3 garlic — large cloves, chopped
2 celery stalks — chopped
2 carrots — large, diced
1 cabbage — baby, shredded
1 fennel — bulb, thinly sliced
1 cup wine — dry white
400 g tinned tomatoes — chopped
2 cup stock — chicken
400 g borlotti beans — tinned, drained and rinsed
400 g cannellini beans — tinned, drained and rinsed
salt and freshly ground black pepper — to taste
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Method:

Heat half the oil and half the butter in a large heavy-based pot. Fry the pork until the fat until slightly crispy and fragrant. Add the remaining butter and saute the onion, herbs, garlic, celery and carrots until softened. Add the cabbage and fennel and saute until wilted.

Add the wine and simmer until reduced by half. Now add the tomatoes and stock and gently simmer for +- 40 minutes. Add the beans and heat through for another 10 minutes. Season to taste.

Serve immediately with garlic bruschetta or crusty bread.

TIP: Add kale or spinach at the last few minutes of the cooking time.

Recipe reprinted with permission of Bits of Carey.



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