Cassoulet

1 Preheat oven to 160°C. Heat half the oil over a medium-high heat in a large, heavy casserole dish. Add pork. Cook, occasionally turning pieces, until lightly browned all over. Remove pork with a slotted spoon. Set aside.

2 Add remaining oil to casserole dish, then add onion and garlic. Cook, stirring frequently, until onion softens then add chorizo and capsicum. Continue to cook for about 3-5 minutes, stirring occasionally, until onions turn clear.

3 Stir in tomatoes, tomato paste, beans, herbs, 1/2 cup hot water and browned pork with any juices. Return mixture to the boil then cover tightly and place on a rack just below the middle of the oven. Cook for 1 1/2-2 hours, or until pork is tender. Check during this time to make sure the mixture isn’t getting too dry. If dry, add some of the additional water.

4 Season to taste with salt and pepper and serve with crusty bread and a salad and/or lightly cooked vegetables on the side.