A true French cassoulet takes days to make, so try this delicious simplified and lighter version instead.
8 SmartPoints® per serving
Prep time: 20 min
5 sprays Calorie controlled cooking spray
300g reduced fat pork sausages, grilled, chopped
2 medium Onion(s), sliced
2 clove(s) Garlic, crushed
2 medium Carrots, raw, chopped
2 stick(s) Celery, cooked, sliced
1 teaspoons (level) Thyme, Dried
400g Haricot Beans, cooked, rinsed and drained
400g Tinned Tomatoes
1 Vegetable stock cube, dissolved in 150 ml hot water
1 pinch Salt, and black pepper
2 cloves Garlic, crushed
300g Breadcrumbs, fresh
2 teaspoons fresh parsley
- Heat a large flameproof casserole dish and mist with low fat cooking spray. Add the sausages and cook over a medium-high heat for 3 – 4 minutes. Add the onions, garlic, carrots and celery and cook for another 2 - 3 minutes.
- Stir in the dried thyme, haricot beans, tomatoes and stock. Cover and simmer over a low heat for 35 – 40 minutes, removing the lid for the final 10 minutes. Season to taste.
- Preheat the oven to Gas Mark 4/180°C/350°F.
- For the topping, mist a non-stick frying pan with low fat cooking spray. Add the garlic and cook over a medium heat for 2 – 3 minutes, then stir in the breadcrumbs and chopped parsley. Sprinkle over the cassoulet, then transfer to the oven and bake for 25 – 30 minutes, or until crusty golden brown on top.