Name: Pork, chicken and black-eyed bean cassoulet
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 1 cup (200g) black-eyed beans; 1 tablespoon olive oil; 500 gram boned pork belly, rind removed, sliced thinly; 8 chicken drumettes (640g); 4 thin pork sausages (320g); 1 medium_piece brown onion (150g), chopped coarsely; 1 stick celery (150g), trimmed, sliced thinly; 1 small_piece leek (200g), sliced thinly; 1 teaspoon fresh thyme leaves; 1/2 cup (125ml) dry white wine; 400 gram canned diced tomatoes; 2 cup (500ml) chicken stock; 3 cup (210g) stale breadcrumbs; 1/2 cup finely chopped fresh flat-leaf parsley; 50 gram butter, melted

This slow-cooked pork and chicken dish is a hearty French stew with black eyed beans and topped with a crunchy breadcrumb topping.

Looking for more chicken casseroles?

Ingredients

1 cup (200g) black-eyed beans

1 tablespoon olive oil

500 gram boned pork belly, rind removed, sliced thinly

8 chicken drumettes (640g)

4 thin pork sausages (320g)

1 medium_piece brown onion (150g), chopped coarsely

1 stick celery (150g), trimmed, sliced thinly

1 small_piece leek (200g), sliced thinly

1 teaspoon fresh thyme leaves

1/2 cup (125ml) dry white wine

400 gram canned diced tomatoes

2 cup (500ml) chicken stock

3 cup (210g) stale breadcrumbs

1/2 cup finely chopped fresh flat-leaf parsley

50 gram butter, melted

Method

1.Place beans in a medium bowl, cover with cold water; stand 3 hours or overnight. Drain. Rinse under cold water; drain.

2.Preheat oven to 180°C/350°F.

3.Heat oil in a large flameproof baking dish; cook pork, chicken and sausages, in batches, until browned all over.

4.Cook onion, celery, leek and thyme in same dish, stirring, until onion softens. Add wine; cook, stirring, 5 minutes. Return pork, chicken and sausages to dish with tomatoes, stock and beans; bake, covered 40 minutes.

5.Uncover; sprinkle with combined breadcrumbs, parsley and butter. Bake, uncovered, 40 minutes or until meat is tender and top is lightly browned.

To freeze, pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Thaw overnight in the fridge. Reheat in a 180°C/350°F oven for 30 minutes or microwave on medium power (50%) until heated through.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook