A version of Cassoulet which is cheaper and easier but just as filling.

Serves 6

Ingredients

1kg belly pork
500g pure pork sausages
300g cooked haricot beans
4 white onions, peeled and quartered
6 cloves garlic, peeled
Salt and pepper
1 tin tomatoes
Large bunch of thyme and rosemary
A little red wine

Method

1. Cut the pork into large chunks and put it in a frying pan on a gentle heat until the fat starts to run.

2. Raise the heat and add the onions and garlic and fry until brown. Season with salt and pepper.

3. Put half the beans in a pot with a lid, arrange the pork and onions on top, then cover with the rest of the beans.

4. Empty in the tin of tomatoes, add the herbs, and cover the contents with a mixture of water and the red wine. Cover with butter paper, foil and the lid and cook in a low oven for 2½ hours. Check occasionally to see that the beans aren't absorbing too much liquid.

5. Fry the sausages until they are brown all over, add them to the pot and return it to the oven for another 45 minutes.

6. Check the seasoning before serving as it will probably need more salt. This dish is extremely good-tempered and will keep hot, or stand reheating any number of times.