| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chez, Bruno | 1 | servings | |
INGREDIENTS
| 1 | cn | Duck confit |
| 800 | g | White beans; soaked overnight |
| 8 | Toulouse sausages | |
| 400 | g | Streaky bacon |
| 400 | g | Carrots |
| 400 | g | Onions; diced |
| 6 | Cloves garlic | |
| 1 | Bay leaf | |
| 1 | Sprig thyme | |
| Tomato paste | ||
| 2 | l | Chicken stock |
INSTRUCTIONS
Dice the carrots (fairly large), cut the bacon, again fairly large (1 rasher into 2 pieces) and pierce the sausages with a fork. Take the duck confit and cut it into large pieces. Melt some duck fat in a large casserole pot and add the bacon and onions. Then add the carrots and a little stock to stop ingredients burning. Next add the herbs, tomato paste and garlic. Pour in the soaked beans, season with pepper and add the rest of the chicken stock. Stir and leave to simmer for 1 1/2 hours, then add the sausages and duck confit and simmer for a further 30 minutes. Converted by MC_Buster. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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