Haricot Beans in Goose Fat
Serve with a rich and comforting lamb casserole for a perfect winter supper
Haricot beans are extremely popular in France where they are used as the base for any number of delicious savoury dishes, the most famous of which is surely the sublime cassoulet of South Western France. Here, the beans are cooked in stock and goose fat so that they are tender, melting and full of rich flavour, ideal for serving with pork or lamb casseroles and roasts.
Goose fat is rich in unsaturated fatty acids, much like olive oil. According to some studies, this could explain why people from the South West of France are better protected against cardio-vascular diseases...
Haricot beans, stock, tomato puree, goose fat, seasoning.