Make a rich, slow-cooked bean casserole.


  • 450 g salt pork (trimmed of any excess fat and cut into 2.5cm/1" pieces)
  • 450 g dried white haricot beans (soaked overnight and well drained)
  • 450 g pork sausages (cut into 2.5cm/1" pieces)
  • bouquet garni (consisting of 4 sprigs parsley, 1 spray of thyme and 1 bay leaf, tied together)
  • 0.5 tsp salt
  • 8 grindings black pepper
  • for the beurre de gascogne:
  • ½ teaspoon salt
  • 8 cloves garlic (peeled)
  • 75 g butter
  • 1 tsp made mustard
  • 2 tblsp chopped parsley


  • Preheat the oven to 180°C (350°F/Gas 4).
  • Put the salt pork and beans in a medium-sized ovenproof casserole.
  • Pour enough boiling water into the casserole just to cover the pork and beans.
  • Add the bouquet garni and put on the lid.
  • Place the casserole in the oven and cook for 3 hours, or until the beans are tender.
  • Remove from the oven and season with the salt (if necessary) and the pepper.
  • Stir the sausage pieces into the pork and bean mixture and return the casserole to the oven for a further 30 minutes.
  • Meanwhile, prepare the Beurre de Gascogne.
  • Half fill a small saucepan with water.
  • Add the salt and place the pan over high heat.
  • Bring the water to the boil, add the garlic cloves and boil them for 10 minutes.
  • Using a slotted spoon, transfer the garlic cloves to a small bowl.
  • Using a fork, mash the garlic with the butter to a smooth paste.
  • Stir in the mustard and parsley.
  • Remove the casserole from the oven, strain off most of the liquid and remove and discard the bouquet garni.
  • Stir in the Beurre de Gascogne and serve immediately.

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