Le Tour de France has entered the Pyrenees and Gabriel Gaté talks about the local food and prepares a dish of baked beans with bacon and herbs.
- ¾ cup dried haricot beans
- ½ onion, sliced
- 2 cloves garlic, crushed
- 2 sprigs thyme, chopped
- 100 g smoked bacon
- 1 spicy Spanish-style sausage
- 1 tbsp olive oil
- 1 tsp tomato paste
- 2 tbsp dry white wine
- 10 g butter
- 2 tbsp chopped parsley
- 1 extra clove garlic, finely chopped
- freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the dried haricot beans in a bowl. Cover with plenty of cold water and soak overnight.
2. Drain the beans, place in a saucepan and cover with cold water. Add the onion, crushed garlic and thyme and bring to the boil. Simmer for about 1 hour until tender.
3. Drain the cooked beans and discard the onion and garlic.
4. Cut the bacon and sausage into 1 cm thick slices.
5. Heat the olive oil in a pan and cook the bacon for 1 minute. Add the sausage and cook for 2 minutes. Stir in the tomato paste, the beans and white wine and cook gently for a few minutes.
6. Stir in the butter, chopped parsley and garlic and season with black pepper.