Smoky Bean Casserole
- 1 ⅔ cups dried haricot bean (navy)
- 1 tablespoon Oil
- 2 onions (1 diced)
- 2 cloves
- 1 ham hock
- 1 bay leaf
- 2 cups canned, chopped tomatoes
- 2 garlic (diced)
- 2 carrots (diced)
- 2 rosemary
- 2 tablespoons paprika
- 2 ⅔ cups smoked Chorizo (or garlic sausage)
- ⅞ cup vegetable stock (or chicken)
Drain the beans and put them in a large pan with enough cold water to cover them by 2.5 cm | 1". Bring to a boil and skim off any scum that rises to the surface, then reduce the heat and simmer for 1 1/2 to 2 hours, until the beans are tender but still retain their shape. Drain well.
Stick the cloves into the whole onion. Heat the oil in a pan and cook the diced onion until lightly browned. Remove and set aside.
Brown the pork knuckle in the pan, then place in the slow cooker with the bay leaf, diced onion, whole onion, tomatoes, garlic, carrots, rosemary, paprika and sausage. Add the beans and stock and cook on low for about 8 hours, until the pork is tender. Skim off any fat and remove the whole onion and rosemary.
Remove the pork knuckle and remove the meat from the bone. Dice the meat and return to the cassoulet. Season to taste with salt and pepper.