Quick Cassoulet

Quick Cassoulet


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Lean pork sausages are cooked with lima and cannelini beans in a herby tomato and mustard sauce, elevating humble bangers and beans to the realms of haute cuisine.

Pat Alburey

Serves: 4 

  • 8 large pork sausages
  • 125g rindless bacon rashers
  • 1 tablespoon vegetable oil
  • 1 large onion
  • 2 cloves garlic
  • 300g canned lima beans
  • 375g canned cannellini beans
  • 425g tinned diced tomato in juice
  • 1–2 teaspoons dried mixed herbs
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons tomato paste
  • salt and black pepper

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Cut the sausages into 2.5-cm pieces, then dice the bacon. Heat the oil in a large, heavy frypan and add the sausages and bacon. Fry over moderately high heat for 8 minutes, until the sausage pieces are golden on all sides and the diced bacon is cooked.
  2. Meanwhile, halve, peel and slice the onion. Peel and crush the garlic. Rinse and drain the beans; you don't have to keep them separate from each other.
  3. Remove the sausages and bacon from the pan, drain on paper towels and put aside. Pour away all but 2 tablespoons fat from the frypan. Add the onion and garlic and cook over moderate heat for 5 minutes, until softened.
  4. Stir the tomatoes with their juice into the onion, then add the mixed herbs, mustard and tomato paste. Fill the tomato can one-third full with water, stir well, and add to the mixture. Bring to the boil, stirring, then add the drained beans.
  5. Return the sausages and bacon to the pan and season to taste. Reduce the heat, cover and cook gently for 10 minutes, or until the sausages are cooked through.

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