Anne Willan

Pois Chiches au Gras

Chick-Pea and Sausage Casserole

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Like all dried vegetables, chick-peas are a standby in the Pyrenees. Here they are combined with salt pork and two kinds of sausage in a casserole rather like cassoulet. The chick-peas should be thoroughly soaked, though they will never cook to a purée like dried beans.

Ingredients

500 g chick-peas

Method

Soak the chick-peas overnight in cold water. Drain and rinse them and put them in a large pot with the bouquet garni, whole onion, garlic, baking soda and water to cover. Bring to a boil, cover and simmer for 1 hour.

Meanwhile, put the pork rind and salt pork in a pot of cold water, bring to a boil and simmer for 10 minutes. Rinse under cold running water and drain thoroughly.

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