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Boerewors Cassoulet: View of the Boerworse sitting atop great northern beans, cubed carrots, sauteed onions, with lots of thyme and rosemary cooking in a pan on the stove from above

Boerewors Cassoulet

A classic French recipe with a South African twist
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Prep Time 15 minutes
Cook Time 3 hours
soaking time 12 hours
Total Time 15 hours 30 minutes
Course Main Course
Cuisine Afrikaans, French
Servings 2 people

Equipment

  • 1 cutting board
  • 1 knife
  • 1 wooden spoon
  • 1 pot
  • 1 colander
  • 1 bowl that fits under the colander
  • 1 shallow oven-safe pan (this can also be a potjie or cast iron pan)

Ingredients
  

  • 1 yellow onions quartered
  • 1/2 bulb garlic peeled and left whole
  • 1 cup dried great northern beans
  • 2 bay leaves
  • 10 sprigs rosemary whole approximately
  • 25 sprigs thyme whole approximately
  • 4 cups chicken or veg stock
  • 1 tbsp salt
  • 2 tbsp extra virgin olive oil
  • 2 yellow onions sliced
  • 1/2 bulb garlic minced
  • 1 kilo Boerewors
  • 1 tbsp rosemary minced
  • 1 tbsp thyme minced
  • 2 carrots cubed
  • salt and pepper to taste

Instructions
 

Preparation for great northern beans

  • Soak beans in cold water overnight.
  • Drain and rinse.
  • Add beans and aromatics: 1 onion quartered, 4 cloves whole garlic, bay leaves, 2 whole sprigs rosemary, 5 whole sprigs thyme, salt, and water to a boil in a large pot.
  • Reduce to a simmer and cook uncovered for 45 minutes to 2 hours until beans are cooked through.
  • Drain and KEEP the bean liquid, and discard the aromatics.

Cassoulet recipe

  • Pre-heat oven to 200?
  • Heat olive oil in pan over medium-high heat.
  • Add sliced onions and saute until they are browned and starting to get caramelized- roughly 25 minutes.
  • Add minced garlic and cook for 1 minute.
  • Add boerewors into pan and brown on all sides.
  • Add the cooked beans, minced rosemary, minced thyme, cubed carrots, salt, and pepper. Pour enough bean liquid to come to the top of the pan without covering the beans and sausage.
  • Remove from stove and place in the pre-heated oven.
  • Bake covered for 25 minutes.
  • Season to taste and serve with crusty bread.

Camp Cooking

  • Cook beans as above in potjie or cast iron pot over the fire.
  • Drag out the hot coals from the fire and set your potjie on top.
  • Follow the remaining instructions.
  • Close the lid to your potjie to allow the liquids to circulate and let rest over hot coals for roughly 25 minutes.
Keyword Boereworse, camping, Great Northern Beans, Simple dishes