Ingredients
- 500 g (1 lb 2 oz) dried haricot beans
- 1.5 litres (52 fl oz/6 cups) beef stock
- 2 tablespoons oil
- 500 g (1 lb 2 oz) pork spareribs, trimmed
- 250 g (9 oz) diced lamb
- 250 g (9 oz) garlic or spiced sausage
- 125 g (4 1/2 oz) bacon, cut into cubes
- 2 onions, chopped
- 2 carrots, chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 parsley sprig
- 1 thyme sprig
- 6 black peppercorns
- 160 g (5 1/2 oz/2 cups) fresh breadcrumbs
- 60 g (2 1/4 oz) butter, chilled and grated
Method
1. Soak the beans overnight in water.
2. Drain the beans and place in a large saucepan with the stock. Bring slowly to the boil, then reduce the heat and simmer for 1 hour, or until tender. Drain the beans, reserving the liquid.
3. Heat the oil in a frying pan. Brown the pork, lamb, sausage and bacon in several batches. Remove and drain on paper towels. Add the onion, carrot and garlic to the pan, and brown well.
4. Preheat the oven to 160°C (315°F/Gas 2-3). Layer the meats, beans and vegetables in a large casserole dish. Tie the herbs and peppercorns together in a small piece of muslin (cheesecloth), and add to the dish. Pour over the liquid from the beans, cover and bake for 2 hours.
5. Remove and discard the herb bag. Combine the breadcrumbs and butter, and sprinkle over the top of the casserole. Return to the oven for 30 minutes, or until the crust is golden and crisp.
