This is comfort food at its best – with almost the same moreish & comforting appeal as pap & wors.
If you don’t live here in sunny South-Africa & you’ve never heard of Boerewors, feel free to use Chipolata sausages instead.
Oh yes, before & spill the beans (pun intended; haha) & in case you were wondering: a Cassoulet is just a fancy word for a slow-cooked casserole. It originates from the South of France & usually contains sausage of sorts, pork skin (or bacon, as in this recipe) & white beans.
Boerewors & Bean Cassoulet, serves 4
100g bacon, diced
1 large onion, chopped
2 tsp (10ml) paprika
400g can chopped, peeled tomatoes
400g can butter beans, rinsed & drained
1 cup (250ml) beef stock
1 Tbsp (15ml) tomato paste
Optional: ½ tsp (2.5ml) dried red chilli flakes & 2 cloves of garlic, crushed
Preheat your oven on 180°C. Pour just enough cold water into an oven pan or dish to cover the bottom. Now place the Boerewors in the pan & pop in the oven for about 40 minutes (or until your wors is cooked), turning half way. Once it’s cooked, remove the wors from the fat & place it on a paper towel to soak up a bit of the excess fat.
[If you are using Chipolata sausages: heat the oil in a heavy based saucepan, add the sausages & cook until well browned. Remove from the pan & set aside.]
When the sausage is slightly cooled down & easier to handle, cut it in chunks (of about 4cm) & set aside. Now add the bacon to the pan & cook for two minutes. Add the onion, (garlic, chilli, – if you like it a bit more spicy) & paprika & cook until soft & lightly golden. Add the tomatoes, beans, stock & tomato paste.
Bring to the boil & add the sausages. Reduce the heat to medium & simmer uncovered for 30 minutes, stirring occasionally. If the dish is too dry to your liking, add ½ cup (125ml) water for a runnier sauce. Serve with mashed potatoes or crusty bread.
Ps. I’ve adapted this recipe from a version that I got from an in store chef once. Thanx Peter.
This dish freezes well, so double up on the ingredients & you’ve got a quick meal to defrost when things get crazy! I wouldn’t recommend freezing the mashed potato though.