Honey and Mustard Chipolata Cassoulet
Ingredients
- 12 pork chipolatas
- 800 g flageolet beans
- 400 g chopped tomatoes
- 2 tbsp runny honey
- 2 tbsp Dijon mustard
- 1 onion
- 4 fresh thyme
- 1 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 601 kcal
- Protein
- 27.8 g
- Carbohydrate
- 55.4 g
- of which sugars
- 15.7 g
- Fat
- 25.4 g
- of which saturates
- 7.9 g
- Fibre
- 15.1 g
- Salt
- 3.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 180°C/160°C fan. Brown the chipolatas in the oil in an ovenproof casserole for 5 minutes. Remove and set aside.
- 2
Finely chop the onion and fry in the same pan for 5 minutes. Stir in the mustard and honey and cook for 1 minute.
- 3
Add the chopped tomatoes and thyme sprigs, then drain and add the flageolet beans.
- 4
Return the chipolatas to the pan, nestling them into the bean mixture. Season well.
- 5
Cover and bake in the oven for 30 minutes, then uncover for 10 minutes until slightly caramelised on top.
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