Mangalica Spicy Salami Cassoulet with adzuki beans.
100 g Hungarian Mangalica Spicy Salami, sliced – buy good quality salami; I bought Unearthed; they have delicious products.
100 g adzuki beans, soaked for 6h or overnight
1 red pepper, cut into slices
1 large onion, cut into wedges
2 cloves garlic, chopped
1 chilli, chopped
10-12 button mushrooms, cut in half
2-3 large, ripe, fresh tomatoes or tinned tomatoes, chopped
1 tbsp tomato puree
1/2 stock cube
1 tsp dried mixed herbs
3-4 tbsp oil
500-700 ml water
Soak beans for 6 hours or overnight and then rinse under cold running water. Drain well.
Heat the oil in a large frying pan, add onion, mushrooms and peppers and cook over moderate heat for few minutes till softened. Add garlic and chilli, cook for 2 more minutes. Transfer all into casserole dish. Add water, tomatoes, all spices and adzuki beans. Stir well and bring to the boil. Add a salami and reduce the heat, cover and cook gently for 40 minutes or cover with a lid and bake on the oven’s centre shelf for up to 1 hour. ( 140°C) If necessary add more water so that it is not too thick and if tomatoes are very sour add a bit of sugar. Put into warm bowls and sprinkle with fresh parsley. Serve with crusty bread or baguette.