Toulouse Pork and Beans
I like to use Toulouse sausages for this recipe (or at least English versions of Toulouse sausage) but I wish to make it very clear that this is dish has no connection with cassoulet. I went to Castelnaudary fairly recently and I now realise just how seriously that dish is taken. My internal picture of Castelnaudary is a little like this: Unfair, of course, and I'm sure that La Grande Confrérie du Cassoulet de Castelnaudary would see it differently. This should warm up 2 hungry people on a very cold day. 100 g pancetta cubes or lardons (one of the small packs you can get in the supermarket is just the right size) 1 onion, finely chopped 2 garlic cloves, crushed ½ - 1 tsp paprika ½ glass red wine 400 g tin of chopped tomatoes 400 g tin cannellini beans ½ tsp sugar 1 tsp sherry vinegar 1 tbsp tomato purée 6 Toulouse sausages (that is English-sized sausages) 1 tbsp freshly grated parmesan A few chopped leaves of oregano 2 – 3 handfuls of breadcrumbs (an...