Tuesday, February 21, 2012

#422 Cassoulet (My Way)

This is my Faux Cassoulet made from leftovers and a jar of white butter beans.

One jam jar of Tomato Salsa de la Casa*
One jar of Butter Beans
4 Rashers of Bacon
4 Sausages
4 Pieces of Black Pudding
Half a bag of Parsley
Olive oil.

Fry the bacon, when crisp remove and continue using the bacon fat to cook the sausages then the black pudding. Dice all the meats into bite size pieces.

Heat a big pan and slowly warm the salsa and beans. After 5 minutes add the meats. Then gently stir in the parsley and maybe some olive oil. That's all.

Salsa de la Casa.
Fry a big diced onion until transparent, add 3 cloves of diced garlic.
Add one tin of tomato pieces. (In Spain I use Tomate Pelado Troceado).

Optional additions: 
A couple of spoons of concentrated tomato purée or some squirts of Heinz tomato sauce.
Chili pepper (fresh or powdered) or quite a few drops of Tabasco
One cup of stock or a glass of red wine
Sliced red bell pepper
Tablespoon of balsamic vinegar
Salt & pepper and two tea spoons of brown sugar.

Cook on a low heat for half an hour or more - until the consistency is not wet and the colour is a nice dark red.