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Sausage_and_white_bean_cassoulet

Sausage And White Bean Cassoulet

Think of this, if you will, as a fancy ‘sausages and baked beans’! The flavours are wonderful, and it tastes just as good (if not better) if you save any leftovers for the next day (in the fridge of course) or batch cook and freeze some. All you have to decide is what type of sausages you want!

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
 

Ingredients

  • 2 tbsp olive oil, plus extra for drizzling
  • 4 pork sausages
  • 4 garlic cloves, crushed, plus 1 clove, whole
  • 1 x 10cm piece of baguette, cubed
  • 3 tbsp fresh parsley, chopped
  • 2 tsp fresh thyme leaves
  • Salt and black pepper
  • 4 streaky bacon rashers, cut into strips
  • ½ onion, finely diced
  • 1 x 400g tin of chopped tomatoes, drained
  • 80ml white wine
  • 160ml chicken stock
  • 2 x 400g tins of cannellini beans, drained and rinsed
To serve:
  • Green salad
  • Crusty bread

Instructions

1. Preheat the oven to 230˚C/210˚C fan/gas mark 8.

2. Heat one tablespoon of olive oil in a pan over a medium heat and brown the sausages on all sides.

3. Meanwhile, in the bowl of a food processor, whizz together the whole garlic clove, cubed baguette, half of the parsley and half of the thyme until the cubes are crumbs. Add the remaining olive oil with some salt and pepper and whizz to combine. Set aside.

4. When the sausages are almost ready, add the bacon to the pan and cook for 4-5 minutes until golden brown. Remove the sausages from the pan and set aside.

5. Reduce the heat to low and add the onion. Season and cook for 3-4 minutes. Add the crushed garlic and cook for another two minutes.

6. Add the tinned tomatoes and increase the heat to high. Cook for 5-6 minutes until the pan is almost dry. Add the wine and cook again until dry.

7. Add the stock and beans along with the remaining parsley and thyme. Cook for one minute.

8. Transfer the bean mixture to a wide, shallow baking dish. Arrange the sausages on top, then top with the breadcrumb mixture. Drizzle with olive oil, then bake in the centre of the oven for 15-20 minutes until the sides of the pan are bubbling and the breadcrumbs are golden brown.

9. Serve the cassoulet hot with a green salad and some fresh crusty bread.

Per Serving 484kcals, 20.9g fat (5.2g saturated), 49g carbs, 5.2g sugars, 24g protein, 14.8g fibre, 0.816g sodium

To find more tasty recipes, visit our What's for Dinner? page.


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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