Pork cassoulet

Ingredients

• 2 tbs oil

• 1 large onion, sliced

• 1 large red pepper, sliced

• 1/2 tsp Schwartz Garlic Granules

• 450 g (1 lb) casserole pork, diced

• 225 g (8 oz) spicy sausage, sliced

• 400 g (14 oz) tin tomatoes

• 150 ml (1/4 pint) dry cider or stock

• 1 tbs tomato purée

• 5 Schwartz Juniper Berries , lightly crushed

• 2 tsp Schwartz Thyme

• 1 tsp Schwartz Rosemary

• Salt

• Schwartz Coarse Ground Black Pepper

• 1 small French stick, sliced

• 15 g (1/2 oz) butter, softened

• 2 tsp Schwartz Garlic Bread Seasoning

• 400 g (14 oz) tin haricot beans, drained and rinsed

Method

• Heat the oil in a large pan on the grill and cook the onion until softened. Add the pepper, Garlic Granules, pork and sausage and fry for 5-10 minutes. Add the tomatoes, cider or stock, tomato purée, Juniper Berries, Thyme, Rosemary, salt and Pepper . Transfer to a large cook pot, cover and cook on the grill for 1 1/2 hours.

• Butter the slices of French bread and sprinkle with the Garlic Bread Seasoning. Toast on the grill until cripsy an golden.

• Stir the beans into the casserole and top with French bread slices.