Long weekends are made for brunching. And since we can’t go out, Cafe Medina (the king of brunch in Vancouver) is bringing it into our homes.
150 grams Legends Haul Spades bacon
150 grams andouille
150 grams garlic farmer’s sausage
250 grams w
250 grams white beans (cooked)
1 yellow onion, small dice
3 garlic cloves, minced
4 Roma tomatoes, medium dice
Oil, preferably olive
250 ml red wine
50 ml sherry vinegar
500 ml crushed tomato (canned)
1 tbsp maple syrup
5 grams rosemary, chopped
Black pepper, to taste
Salt, to taste
This recipe is best done in steps if you are looking to save some time. Your meat can be cut and beans can be cooked the day before and left in the fridge.
Read the whole recipe before starting, so you can plan your moves accordingly.
Taste as you go! It’s not just for fun. Think of it as trying to write a song that you aren’t listening to. Getting to eat as you cook is just a bonus.
Cook the beans in salted boiling water until soft. They should hold their shape but not be granular when you bite into them. Your water should taste like the ocean.
Remove from water and let sit on a pan until needed.
Cut each meat into 4-by-1-ounce slabs, then medium dice the leftover meats.Dice the onions, garlic, and Roma tomatoes.
Heat a large saucepan over low-medium heat with a splash of your favourite oil. We prefer olive oil.
Toss in the leftover diced meats. Let some of the fat render out.
Toss in onion and garlic and stir until onion is soft and translucent.
Add diced tomatoes and cook until soft.
Deglaze pan with red wine and sherry vinegar. Let the liquid reduce by half.
Add crushed tomato and maple syrup and mix thoroughly. Turn the heat to medium and let simmer for about 20 minutes.
Season with salt, pepper, and chopped rosemary, and taste. When seasoned to your liking, fold in white beans.
Place 1-ounce slabs of meat on an oiled tray in a 350°F oven until browned (likely 5-7 minutes).
While the meat is cooking, fry or poach the 8 eggs to your liking (soft yolks are best so you can stir into the sauce).
Scoop hot cassoulet sauce onto a large lipped plate or bowl.
Add one slab of each type of meat from the bake sheet to the top of the sauce.
Place cooked eggs on top.
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