Sausage and Bean Cassoulet

by

Sara Lewis

Posted May 27, 2022 (Last updated May 27, 2022)

Serves

4

Total Time

1hrs

Calories

506

A chunky, flavorful sausage and bean stew that is as quick and simple as it is delcious. Crunchy breadcrumbs add texture, but feel free to serve it with crusty bread to mop up the tasty juices.

recipe-image
    Ingredients

  • Canned cannellini beans icon
    Canned cannellini beans425 grinsed, drained
  • Fresh parsley icon
    Fresh parsleyas neededchopped
  • Onion icon
    Onion1chopped
  • Garlic clove icon
    Garlic clove2chopped
  • Olive oil icon
    Olive oil2 tablespoons
  • Canned chopped tomatoes icon
    Canned chopped tomatoes410 g
  • Chicken stock icon
    Chicken stock120 ml
  • Bay leaves icon
    Bay leaves1
  • Salt & pepper icon
    Salt & pepperas needed
  • Breadcrumbs icon
    Breadcrumbs45 g
  • Sausage icon
    Sausage6
    Method

  • 1. Pre-heat oven - 205°C/400°F
  • 2. Heat olive oil in a clean Dutch oven
  • 3. Add sausage and cook until light golden - 5 min
  • 4. Add onion and cook until softened - 5 min
  • 5. Cut the sausages into thick slices and then return them to the dish
  • 6. Add garlic and cook - 1 min
  • 7. Add canned chopped tomatoes, chicken stock, bay leaves and canned cannellini beans
  • 8. Season with salt & pepper to taste
  • 9. Bring to boil, then simmer - 5 min
  • 10. Add fresh parsley and breadcrumbs to a clean medium bowl
  • 11. Drizzle with olive oil
  • 12. Transfer mixture to Dutch oven
  • 13. Bake until light golden - 12 min
  • 14. Serve

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