|Author: Emma Allsopp||Published: 16th November 2011 08:03|
Preparation Time: 25 minutes
Cooking Time: 3 ½ hours
4 Toulouse sausage or good quality spicy, garlicky sausage
300g canned haricot beans, drained
a handful of finely chopped parsley
350g Leftover goose (or duck)
1 can chopped tomatoes
1 onion, stuck with 2 cloves
100g rashers of streaky bacon, cubed
2 garlic clove, crushed
- Heat the olive oil in a heavy casserole dish. Add in the Toulouse sausage and fry until browned on all sides.
- Add in the haricot beans, parsley, goose, tomatoes and the clove-studded onion. Pour in enough freshly boiled water to just cover the ingredients.
- Cover the casserole dish and cook very slowly over a very low heat for 2 hours on top of the stove. Alternately, bake for 2 hours in an oven at 180°C/gas 4.
- Add in the bacon and garlic and cook gently for a further 1 and a half hours.