Butter Me Up Baked Butter Bean Bacon And Thyme Cassoulet Food

BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET

Steps:

• Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
• Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
• Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
• Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
• In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
• Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
• Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
• Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
• Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
• Serves 3 people as a main meal and 6 people as an accompaniment.

CASSOULET WITH LOTS OF VEGETABLES

Steps:

• Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
• Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
• Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

TWO-BEAN CASSOULET

Steps:

• In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
• Remove chicken from skillet; reserve drippings in skillet.
• Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
• Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
• Transfer to an ungreased 2 quart casserole dish.
• Place chicken on top.
• Bake, uncovered, at 350° for 25-30 minutes or until chicken is no longer pink.
• If desired, sprinkle tomatoes and parsley over the top.
• Bake about 5 more minutes or just until the tomatoes are heated through.

BEAN & BACON SOUP

Steps:

• Heat the oil and add the bacon and cook until the fat begins to run.
• then add the chopped onion, garlic, celery,carrot, and cook for 5 min's med heat.
• Then add tomatoes and stock and bring to the boil and simmer for 20min's
• Stir in the beans and reheat until boiling
• Add seasoning and chopped basil and serve with some nice crusty bread.