Recipe of the Week
Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.
From the Kitchen of Jackie Pataki
Bean Cassoulet
Ingredients
3.75 cups (750g) dried haricot or red beans and barley
3 onions, sliced
2 large tomatoes, peeled and sliced
140g tomato paste
6 cloves garlic, chopped
6-8 bay leaves
Salt and pepper to taste, plus some whole peppercorns
5 cups (1.25 litres) veal or chicken stock
500g garlic sausage
500g smoked meat (brisket, smoked veal chops, chicken breast, duck thigh)
3 tablespoons olive oil
Directions
Soak the beans overnight. Next day, drain and rinse well.
Place olive oil in a heavy pot and cook the onion, tomatoes, garlic, bay leaves, tomato paste, salt and pepper.
Place half the beans on the base of the pot, add the sausage and smoked meats and then add the rest of the beans on top of the meat.
Pour in the stock to cover.
Place in the centre of the oven, set at 100oC, and bake at low heat for 6-8 hour until beans and meat tender.
Serve at table directly from the casserole dish.
You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com