This little number is based on the classic French casserole of beans and a few different types of meat (confit duck is traditionally a must) which is gratinated with breadcrumbs so you know this is going to be good because I just mentioned that it’s based on a classic French recipe and the thing about classic French recipes is, well, the are classic. And French. And those fuckers know a thing or two about cooking.

BBQ CASSOULET

(serves 4 – 6)

1 – 1.5 kg smoked meats (any smoked meats are good, but pork is my favourite. The cassoulette certainly isn’t prejudiced though, so give it a mix if you can), cut chunky is good
1 onion, medium dice
2 carrots, medium dice
2 sticks celery, medium dice
6 cloves garlic, chopped
2 tomatoes, medium dice
1 sprig rosemary
2 sprigs thyme
1 bay leaf
2x 400g tins cannellini beans (pinto or butter beans will also do the job)
1 cup white wine
1 lt chicken stock
2 cups panko bread crumbs (brioche crumbs would be the norm)
Salsa verde and a green salad, to serve

Heat an oven proof pan over medium flame.
Add a splash of oil to the pan and sauté vegetables and garlic. Add a flick of salt and pepper to get the party started.
Once vegetables are starting to colour add wine to deglaze. You can follow that up fairly quickly with herbs, beans and chicken stock.
Simmer on low for 30 minutes so the things can get to know each other.
Add smoked meats and simmer on low for another 30 minutes so the things can really get to know each other.
Top the meaty beany stew with the bread crumbs and whack it into a preheated oven @ 180 C (360 F) for 1 hour, or until the crust is brown and bubbly. It should also make your whole house smell like something truly delicious that you would be very excited to eat.
Put it on the table next to some salsa verde and a leafy salad.
Oui chef.