As the colder nights set in and the crickets cease cheeping in the hedgerows, this classic rustic faux cassoulet will be the perfect bride for a warm spicey syrah brimming with autumn fruit.
Method for four
- Chop 6 shallots/onions/ half bulb of garlic. Fry onion to soften and brown. Then add garlic.
- Chop two carrots into small pieces. Gently soften in a separate pan and once slightly brown, add a splash of balsamic vinegar to caramelise.
- Add two generous glasses of red wine to onions. Cook off the excess alcohol. Add half pint of veg stock to mixture. Put the whole mixture into large pan with 600g at least of flageolet or similar beans. Simmer and add some sage and chopped parsley.
- Grill sausages for four.
- Add to bean mix once it has simmered for half an hour.
- Put in oven for a further twenty minutes either in cast iron pot or deep baking tray.
- Stir mixture again and top with bread crumbs. Bake ten minutes and serve.
Cabernet/Syrah/Grenache go well with this.
Enjoy! Herbie