Strivendell & friends recipes
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Main meal

Dried haricot beans 675 gr (3 1/2 cups - soaked overnight)
Panceta 900 gr (preferably salted)
Duck breast 4 large pieces (Chicken can do too)
Olive oil 4 tbl spoons
Onions 2 (chopped)
Garlic 6 cloves crushed
Bay leaves 2
Ground cloves 1/4 tbl spoon
Tomato purée 4 tbl spoons
Saussages or little chorizos 8
Tomatoes 4 (skinned & chopped not too small)
Bread crumbs 75 gr (1 1/2 cups)

  • If using salted panceta, soak it for a while, drain it and chop into large pieces of 1 " approx.

  • Half the breasts

  • Fray the panceta till brown

  • Put beans in a large, heavy based saucepan together with the onions, garlic, bay leaves, ground cloves and tomato purée

  • Stir in the broned panceta and cover with water

  • Bring to the boil, then reduce heat to the lowest setting and simmer, covered, for 1 - 1 1/2 hours till the beans are tender

  • Preheat the oven to 180° C (gas mark 4)

  • Heat the rest of the oil in a frying pan and fry the breasts well together with the saussages

  • When brown, cut saussages into smaller pieces

  • Transfer the bean mixture into a large casserole dish, followed by the saussages, duck and the chopped tomatoes

  • Add salt & pepper and mix gently together

  • Sprinkle with an even layer of breadcrumbs

  • Bake, with the lead off, for 45 mins to 1 hour until the crust is golden brown