AFTER Noche Buena, the next big celebration lined up for the rest of the holidays is Media Noche on New Year’s Eve. Of course you’re preparing other festive dishes to serve on the dining table. If you’re looking for new ideas, consider Cassoulet Toulousain. A classic French bean and sausage stew that originates from the Toulouse region of France, it was one of the dishes prepared by Chef Robbie Ripalda of The Domaine in Silang, Cavite, for the Le Réveillon: A French White Christmas put together by the San Miguel Pure Foods Culinary Center.
The recipe:
100 ml. Ibero Olive Oil
750 grams Purefoods Deli Bockwurst
750 grams Purefoods Deli Schublig
600 grams Purefoods Classic Honey Cured Bacon, cubed
8 pcs. red onions, minced
3 pcs. carrots, diced
3 kgs. tomatoes, blanched, peeled, deseeded and minced
1/2 kg. garlic
1500 ml. chicken stock
2 kgs. white beans, soaked in water overnight
1 pc. bay leaf
peppercorns to taste
thyme to taste
200 grams breadcrumbs
1. In a wide pot, heat oil and pan-roast sausages and bacon until caramelized.
2. Remove from pan and add onion, carrots, tomatoes and garlic.
3. Pour in chicken stock. Add white beans, bay leaf, peppercorns, thyme, and caramelized sausages and bacon. Simmer until beans are cooked and the flavors come together. Adjust seasoning if needed.
4. Transfer to baking dish and sprinkle top with breadcrumbs. Bake for 15 minutes or until breadcrumbs are brown.
