This traditional French casserole makes a warming two-meal dish for 4-5. It is also one of those convenient dishes that will wait in the oven for up to 2 extra hours without spoiling.
ingredients
serves 8 - 10
2 1/2 cups dried haricot (navy) beans, soaked overnight
1/2 pound onions, chopped
6 large garlic cloves, halved
3 qt unsalted stock
1 bay leaf
salt
freshly ground black pepper
3/4 pound belly of pork or salt pork cut into 1 inch slices
1 pound boned shoulder of lamb, cubed
1 bouquet garni
14 ounce canned tomatoes
1/2 pound salami, skinned and thickly sliced
2 tablespoons tomato paste
3 cups fresh breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried thyme
method
1. Drain the beans and measure them in a measuring jug or cup. Pour them into a flameproof dutch oven and stir in the onions and garlic. Measure the stock in the measuring jug (cup) and add twice the volume of beans to the casserole. Add the bay leaf and bring to the boil. Cover and simmer for 1 hour.
2. Heat the oven to 150°C (300°F). Drain the beans and vegetables.
3. Season the bean mixture well and put a layer on the bottom of the pan. Cover with the pork, then make another layer of beans. Add the lamb and bouquet garni, then another layer of beans.
4. Break up the tomatoes with a fork, then add to the casserole with a little stock. Cover with the salami, then the remaining beans.
5. Mix the tomato paste with a little stock and pour over the top. Add enough of the remaining stock to bring the liquid level with the top of the beans.
6. Combine the breadcrumbs and herbs and sprinkle half over the top layer of beans. Bake for 3 hours, checking the liquid level from time to time and adding more of the stock if necessary.
7. Push the crust that will have formed down into the beans, then sprinkle with the remaining breadcrumb mixture. Bake for a further 30 minutes.
Cooking time: overnight soaking and 1 hour cooking, then 3 1/2 hours
