Bean & sausage cassoulet
4
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Reduced fat pork sausages, grilled
8 medium
Onion
1 medium, thinly sliced
Celery, Raw
1 stick(s), diced
Carrots, raw
1 medium, diced
Garlic
3 clove(s), thinly sliced
Tomato Purèe
1 tablespoon(s), level
Paprika
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
Instructions
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.
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