sausage and bean cassoulet

How to make sausage and bean cassoulet recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
6 pork sausages
1 onion, chopped
2 garlic cloves, chopped
400 g (13 oz) can chopped tomatoes
125 ml (4 fl oz) chicken stock
1 bay leaf
400 g (13 oz) can cannellini beans, rinsed and drained
100 g (3½ oz) dried breadcrumbs
handful of chopped parsley
salt and pepper

Method:
Heat 1 tablespoon of the oil in a shallow, flameproof casserole dish. Add the sausages and cook for 5 minutes until starting to turn golden, then add the onion and cook for a further 5 minutes until softened.

Cut the sausages into thick slices, then return to the pan with the garlic and cook for 1 minute. Add the tomatoes, stock, bay leaf and beans, season to taste and bring to the boil. Reduce the heat and simmer for 5 minutes.

Mix together the breadcrumbs and thyme and sprinkle over the cassoulet, then drizzle over the remaining oil. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until the topping is golden and crisp.

For creamy white bean & sausage bake, mix together 4 sliced cooked smoked sausages, 2 x 400 g (13 oz) cans cannellini beans, rinsed and drained, 125 ml (4 fl oz) crème fraîche, 75 ml (3 fl oz) hot vegetable stock and a handful of chopped thyme. Tip into an ovenproof dish and top with 75 g (3 oz) dried breadcrumbs and 25 g (1 oz) grated Gruyère cheese.

Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until golden and bubbling. Total cooking time 20 minutes.

sausage and bean cassoulet