Borlotti beans, dry
½ cup(s), (100g)
Skinless chicken drumstick
4 individual, bone removed, (4 x 88g) lovely legs, fat trimmed
Extra lean chicken sausage(s)
4 thin, (4 x 60g)
1 medium, finely chopped
2 slice(s), (2 x 25g slices), thinly sliced
8 individual, (1 bunch), peeled
2 stick(s), thinly sliced
2 clove(s), thinly sliced
Canned diced tomatoes
1½ cup(s), (375ml)
6 tbs, (4 sprigs, plus 3 tsp finely chopped)
150 g, curly, shredded
100 g, cut into 1cm pieces
1 x 3 second spray(s)
- Place beans in a bowl and cover with cold water. Cover and set aside overnight to soak. Drain.
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken and sausages, turning, in batches, for 4–5 minutes or until browned. Coarsely chop sausages. Transfer sausages and chicken to a 4.5 litre (18-cup) slow cooker.
- Heat remaining oil in same pan over medium heat. Cook onion, bacon, carrots and celery, stirring, for 5 minutes or until onion has softened. Add garlic and cook, stirring, for 1 minute. Stir in paste and tomatoes and bring to the boil. Add beans, stock, thyme sprigs and onion mixture to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
- Add kale to slow cooker and stir until just wilted. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook bread, stirring, for 2–3 minutes or until golden and crisp. Stir in chopped thyme. Sprinkle croutons over cassoulet to serve.