Bean & sausage cassoulet
Calorie controlled cooking spray
Reduced fat pork sausages, grilled
1 medium, thinly sliced
1 stick(s), diced
1 medium, diced
3 clove(s), thinly sliced
1 tablespoons, level
1 teaspoons, level, smoked
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
2 tablespoons, leaves picked
Bay leaf, dry
2 tablespoons, roughly chopped
- 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.
- 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.
- 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.
- Remove and discard the bay leaves, then serve the cassoulet with the parsley scattered over the top.