Haricot beans with sausage & pancetta

200 kcal or less 4 servings 6 servings bean stew beans bouquet garni carrot carrots cassoulet cassulet dinner party recipe duck duck leg duck legs family recipe haricot bean haricot beans mains olive oil onion onions over an hour pancetta parsley pork casserole sage sausage sausages sunday roast

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Source

Ingredients

350g dried haricot bean , soaked overnight in cold water

1 carrot

1 onion , chopped

1 bouquet garni (we used thyme, bay leaves and parsley stalks)

2 flat-leaf parsley sprigs

2 sage sprigs

4 tbsp olive oil

125g pancetta , cut into thin lardons

200g Toulouse sausages

4-6 confit duck leg , bought or homemade (see recommended recipe below)

small handful flat-leaf parsley , finely chopped

Method

Drain and rinse the soaked beans, then put them in a large saucepan and cover with cold water. Add the vegetables, herbs, olive oil and pancetta and bring to the boil. Simmer for 1 hr, or until the beans are soft. Add the whole sausages and simmer for a further 12-15 mins until cooked through. Drain off the excess liquid, discarding the whole carrot and sage sprigs. The beans should have the texture of a thick soup. Remove the sausages, slice and return to the beans.

Meanwhile, heat oven to 200C/180C fan/ gas 6. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.