Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
French Cassoulet
A rich slow-cooked stew of white beans, sausage, duck or pork and a crispy breadcrumb top — France's soulful peasant feast.
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30 minPrep🔥
3 hrCook🍽️
6Serves📊
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Ingredients
- 400g dried white beans, soaked overnight
- 400g pork shoulder, cubed
- 200g smoked bacon, cubed
- 4 sausages
- 2 onions, chopped
- 4 garlic cloves
- 2 carrots, diced
- 1 can chopped tomatoes
- 1.5 litres stock
- 2 bay leaves, thyme
- 100g breadcrumbs
- Olive oil
Instructions
- Boil the soaked beans 30 minutes; drain.
- Brown the pork, bacon and sausages in batches; set aside.
- Soften the onion, garlic and carrot; add tomatoes.
- Combine everything in a deep pot with beans, herbs and stock to just cover.
- Cover and bake at 150C for 2 hours.
- Top with breadcrumbs and bake uncovered another 30 minutes until the crust is golden.
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Tara’s tips
- Tradition says break the crust three times during cooking — gives a beautiful crumb-filled top.
- Use the best sausages you can find.
Serving suggestions
- Serve with a green salad.
Storage & reheating
Keeps 4 days; tastes even better the next day; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
With duck confit?
Traditional — add 2 duck legs at the start for the most luxurious version.
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