Meals and Courses

Sausage and Bean Cassoulet

cook 30 mins
Tags: Quick eats
  • 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 (3 1/2 oz) dried breadcrumbs
  • handful of chopped parsley
  • salt and pepper
  • 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.
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