Mauritian cassoulet

Mauritian cassoulet, inspired by the original French cassoulet dish, is a meaty stew of mixed proteins, aromatics and beans made with local produce in Mauritius, occasionally including spices like cumin for a twist on the French version. This version from Bert LaBonté is adapted to include commonly available Australian ingredients, such as baked beans as the modern-day cassoulet continues to evolve in different regions, with different ingredients.

Credit: Jiwon Kim

• serves

  4-6

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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Ingredients

• 20 g butter, unsalted
• 2 bacon chops, cut into lardons
• 500 g pork sausages
• 3 garlic cloves, finely chopped
• 1 brown onion, finely chopped
• 2 cm x 3 cm piece ginger, finely chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• Salt and black pepper
• ½ cup (125 ml) white wine
• 400 g tin crushed tomatoes
• 400 g tin butter beans
• 400 g tin baked beans
• 6 thyme sprigs, leaves picked
• ¼ cup flat-leaf parsley leaves, roughly chopped
• 1 cup (250 ml) water
• 1 cup (250 ml) chicken stock
• 60 g baby spinach leaves, roughly chopped
• Cooked basmati rice, to serve

Instructions

1. Melt the butter in a large, heavy-based saucepan. Add the bacon lardons and fry until lightly browned, then remove to a plate. Return the pan to the heat and fry the sausages until browned on all sides. Remove to a plate and set aside.
   
2. Return the pan to medium heat and sauté the garlic, onion, ginger, carrot and celery with a generous pinch of salt and pepper. Cook, stirring for 3-4 minutes, until softened. Add the wine, crushed tomatoes, beans and herbs to the pan, stirring well to combine.
   
3. Add the water and stock to the pan and bring to a simmer. Reduce the heat to low and cook for 20 minutes, stirring occasionally.
   
4. Slice the sausages, then return to the cassoulet with the bacon lardons and baby spinach leaves. Cook, stirring until the spinach wilts. Season to taste with salt and pepper, then remove from the heat.
   
5. Serve the Mauritian cassoulet with rice.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

All Together Now

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G