Baked Bean Cassoulet with Pepperoni & Chicken

from The Student Cookbook (Hamlyn/Octopus)

A great way to liven up the humble old favourite – baked beans.

Prep time 15 mins

Cook time 70 mins

Serves 4

Ingredients

4 tbsp vegetable oil

4 skinless chicken thighs or drumsticks

500g (1lb) herby sausages

50g (2oz) chorizo or pepperoni sausage, thinly sliced

2 onions, thinly sliced

150ml (¼ pint) chicken stock

3 garlic cloves, crushed

Several sprigs of thyme

2 x 415g (13oz) cans baked beans

2 tbsp Worcestershire sauce

2 tbsp tomato purée

Salt & pepper

75g breadcrumbs

Method

1.   Heat the oven to 180C, gas mark 4.

2.   Heat the oil in a large frying pan and fry the chicken pieces and sausages for about 10 minutes until golden.  Add the chorizo or pepperoni and onions and fry for another 2 minutes.

3.   Put in an ovenproof dish and add the stock, garlic and thyme.  Stir well, cover then bake in the oven for 30 minutes.

4.   Stir in the baked beans, Worcestershire sauce, tomato purée, salt and pepper, and mix again.  Sprinkle the breadcrumbs over the top and put back in the oven, uncovered, for 25-30 minutes until the breadcrumbs are golden and the chicken is cooked.  Dish up straight away.

Drinks tasted on air, alongside the dish:

Luscombe Apple & Ginger https://luscombe.co.uk/ & Lonkero https://lonkero.co.uk/