Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 8 people
Estimated cost per serve is 9.53 dollar
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
8
- 4tablespoons olive oil
- 2 large onions, sliced
- 4 sticks celery, chopped
- 2 large potatoes, cut into 2cm dice
- 24 pork chipolata sausages
- 200grams bacon lardons
- 6 cloves garlic, chopped
- 800grams haricot beans, 2 x 400 g cans, drained and rinsed
- 1tablespoons tomato purée
- 3teaspoons paprika
- 2teaspoons dried thyme
- 2teaspoons dried oregano
- 1teaspoons freshly ground black pepper
- 1 1/4 cup dry white wine
- 2 1/3 cup hot vegetable stock
- 125grams fresh breadcrumbs
- 1 handful fresh flat-leaf parsley, chopped
- 50grams butter
Nutrition per serving
2940kJ / 701Cal
2940 Kilojoules or 701 Calories
34% of daily energy intake*
Protein
29.0grams
Fat
40.1grams
Carbs
45.4grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat the oven to 150°C. Heat the oil in a large heavy-based pan, add the onions, celery, and potatoes, and cook for 5 minutes, or until starting to soften. Add the sausages and lardons and cook for a further 5 minutes, or until starting to brown.
Step 2 of 3
Add the garlic and cook for 1 minute, then add the haricot beans, tomato purée, paprika, thyme, oregano, and pepper. Combine well, then add the wine. Bring to the boil and simmer for 2 minutes, then add the stock and 300ml of hot water. Bring to the boil, simmer for 10 minutes, then remove from the heat.
Step 3 of 3
Mix the breadcrumbs with the parsley and cover the top of the dish with them. Dot with knobs of the butter, cover with a lid, and bake for 1 1 / 2 hours. Remove the lid and cook for a further 30 minutes. Serve with a crisp green salad.
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