for 4 person

Morels

20 g	dried morel mushrooms
	water

Beans and bacon

150 g	smoked bacon
1	onion, sliced
4	garlic cloves, thinly sliced
2	bay leaves
1 ½ litre	water
200 g	dried white beans, soaked for approx. 12 hrs., drained

Casserole

1 pair	sausage (e.g. smoked sausage)
250 g	green asparagus, thinly sliced
150 g	frozen peas
1 ½ tsp	salt
1 bunch	peppermint, finely chopped
1 bunch	basil, finely chopped
½ dl	olive oil
1	organic lemon, use a little grated zest and 2 tbsp of juice
½ bunch	radish, thinly sliced

How it's done

Morels

Soak the morels in water for approx. 30 mins. Remove the morels, rinse well and drain.

Beans and bacon

Remove the bacon rind and set aside. Cut the bacon into lardons, fry briefly in a cooking pot. Reduce the heat, add the onion, garlic and bay leaf, sauté for approx. 3 mins. Add the water, beans, morels and reserved bacon rind, bring to the boil. Reduce the heat, cover and cook over a low heat for approx. 30 mins., remove the lid and continue to simmer for approx. 30 mins. Remove the bacon rind and bay leaves.

Casserole

Add the sausage, simmer for approx. 10 mins. Add the asparagus and peas, season with salt, continue to simmer for approx. 5 mins. Mix the mint, basil, oil, lemon zest and juice. Remove the sausage, cut into thin slices, add with the radish. Drizzle the herb dressing over the casserole.

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