A very tasty recipe from the Chef Pedro Nunes
400 g/14 oz assorted wild mushrooms (available in
1 chopped onion
1 glass MONTE ALENTEJANO white
200g/7 oz minced pork belly
1 chorizo sausage, minced
100 g/3.5 oz of minced cured ham.
1 peeled and seeded tomato, chopped.
500 g/17.5 oz baked white beans (drain and save the liquid)
150 cl /5.2 cups olive oil
5 g/0.17 oz cornflour
1 bay leaf, salt and pepper
Gently fry the olive oil, onion, tomato, bay leaf, pork belly and chorizo and allow to cook for about five minutes before adding the white wine and 7 dl/2.4 cups of the baked bean liquid. Then, stir in the mushrooms, beans and stew over a low heat for about 30 minutes. Dilute the cornflour in water and add to the cassoulet, season with salt and pepper and bake for an additional couple of minutes. Serve immediately.