French-Moroccan pork and bean cassoulet
|750 g||pork leg chops|
|1 can||red kidney beans|
|1 can||butter beans|
|1 can||baked beans in tomato sauce|
|1 can||tomatoes — whole, peeled|
|2||tomatoes — diced|
|1||onion — chopped|
|1/3||green pepper — chopped|
|2||potatoes — sliced|
|2 cloves||garlic — cloves, chopped|
|4||fresh chillies — finely chopped|
|1 tsp||coriander — ground|
|1 tsp||paprika — smoked|
|1.5 tsp||cumin — ground|
|salt — taste|
|freshly ground black pepper — to taste|
|2||butter — for frying|
Heat up the pot or pan that you will be using. Add a little butter. Fry the pork in small batches until they are brown. Set the fried pork aside to rest.
Using the same pot, which will now contain a nice layer of caramelised pork, add some more butter and fry the onions and green pepper until brown. They will pick up the caramelised bits of pork. Add the garlic and chillies and fry them for thirty seconds. Add the dry spices and fry these for fifteen seconds, then add the tomatoes, the potatoes and the pork.
Reduce the heat when it starts to boil and simmer until the potatoes are done. Check for sufficient saltiness, the potatoes may make the dish somewhat fresh.
Only then add the beans. Drain the fluid from the kidney- and butter beans. The baked beans go in complete with the tomato sauce. Mix thoroughly. The sauce will thicken substantially towards the end, so do make sure that nothing sticks to the bottom and burns.
Allow the dish to cook through, then remove from the heat and allow the dish to rest before serving.
Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.
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