Method
•Soak the haricot beans in cold water for 12 hours in the fridge
• Place the beans in a heavy based pot over a medium heat and simmer in water for 1 hour or until the beans have absorbed most of the water. Leave to the side
• Pre heat the oven to 140ºC
• In a large heavy based saucepan (large enough to hold all the above ingredients) add goose fat, bouquet garni, diced pork belly, shallots, saffron and garlic
• Cook slowly stirring consistently until the shallots are tender
• Add the white wine and reduce the wine until all the liquid has evaporated
• Add boiling chicken stock to the saucepan. Add the beans and simmer until the pork is tender (approx 2 hours)
• Add carrots, sausages, potatoes and diced fennel. Season with salt and pepper
• Place in Casserole pot in slow oven (140ºC)
• Allow crust to form and break the crust 8 times during the cooking
• Serve at your leisure with crusty bread
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200 g haricot beans
1 tablespoon goose fat
1 bouquet garni
250 g diced pork belly or smoked bacon
2 shallots, peeled and finely sliced
3 garlic cloves, thinly sliced
Pinch saffron
200 ml white wine
2 cups chicken stock, heated until boiling
12 golf ball sized baby carrots
500 g fennel cut into cubes
4 Merguez sausages (lamb)
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