Photo of Bean & sausage cassoulet by WW

Bean & sausage cassoulet

Points® value
Total Time
45 min
10 min
35 min
A hearty, French-inspired stew that’s packed with rich flavour. This recipe freezes well, so it’s a great dish to batch cook and save for later.


Calorie controlled cooking spray

4 spray(s)

Reduced fat pork sausages, grilled

8 medium


1 medium, thinly sliced

Celery, Raw

1 stick(s), diced

Carrots, raw

1 medium, diced


3 clove(s), thinly sliced

Tomato Purèe

1 tablespoon(s), level


1 teaspoon(s), level, smoked

Tinned Tomatoes

1 can(s), large, chopped

Cannellini Beans, cooked

1 can(s), large, drained, drained and rinsed

Beef stock cube(s)

1 cube(s), to make 250ml stock

Thyme, Fresh

2 tablespoon(s), leaves picked

Bay leaf, dry

2 leaf/leaves

Parsley, fresh

2 tablespoon(s), roughly chopped


  1. Mist a large, deep, lidded, nonstick pan with cooking spray and put over a medium-high heat. Add the sausages and cook for 6-8 minutes, turning occasionally, until golden brown all over. Transfer to a plate.
  2. Add the onion, celery, carrot and garlic to the pan and cook for 6-8 minutes until softened. Add the tomato purée and paprika and cook for a further 1 minute.
  3. Add the tomatoes, cannellini beans, beef stock, thyme leaves and bay leaves. Season to taste and stir to combine, then return the sausages to the pan. Cover and simmer over a low heat for 15 minutes, until the sausages are cooked through and the sauce has reduced slightly.
  4. Remove and discard the bay leaves, then serve the cassoulet with the parsley scattered over the top.


The cassoulet can be frozen in an airtight container for up to 2 months.