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

Method

1. 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. 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. 3

   Add the chopped tomatoes and thyme sprigs, then drain and add the flageolet beans.

4. 4

   Return the chipolatas to the pan, nestling them into the bean mixture. Season well.

5. 5

   Cover and bake in the oven for 30 minutes, then uncover for 10 minutes until slightly caramelised on top.