The Perfect Brunch Dish For Covid Cooking

With more of us cooking at home in an effort to physically distance, there’s currently a demand for unique new recipes to try. Recently, local grocery delivery service Legends Haul partnered with beloved brunch spot Medina to bring Vancouverites the restaurant’s signature liege-style waffles in their grocery orders—and Medina owner Robbie Kane has shared with us the recipe for his famous Cassoulet to pair with the waffles at your next weekend brunch. —Vita Daily

Café Medina’s Cassoulet At Home For Four

150 g Legends Haul bacon
150 g Andouille
150 g garlic farmer’s sausage
1 small yellow onion diced
3 garlic cloves minced
4 medium Roma tomatoes diced
250 mL red wine
50 mL sherry vinegar
500 mL crushed tomato (canned)
250 g white beans cooked
1 tbsp maple syrup
5 g rosemary chopped
Black pepper to taste
Salt to taste
8 eggs

Cook your 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 use. Cut each meat into 4 x 1 oz slabs then medium dice the leftover meats. Dice your 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 your leftover diced meats. Let some of the fat render out. Toss in onions and garlic and stir until onions are 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 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 oz slabs of meat on an oiled tray in a 350 degree oven until browned (likely 5-7 minutes). While the meat is cooking, cook the 8 eggs to your liking. 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 (soft yolks are best so you can stir into the sauce).