Sausage and Borlotti Bean Cassoulet
Ingredients
- 6 Toulouse sausages
- 150 g smoked bacon lardons
- 800 g tinned borlotti beans
- 400 g tinned chopped tomatoes
- 1 onion
- 3 cloves garlic
- 1 tsp dried thyme
- 60 g breadcrumbs
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 810 kcal
- Protein
- 40.3 g
- Carbohydrate
- 51.9 g
- of which sugars
- 8.6 g
- Fat
- 45.5 g
- of which saturates
- 14.6 g
- Fibre
- 15.3 g
- Salt
- 4.81 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. Brown the sausages in olive oil in an ovenproof casserole for 5 minutes, then remove and slice.
- 2
Fry the bacon lardons until crispy. Add the diced onion and cook for 5 minutes, then add the crushed garlic and thyme.
- 3
Stir in the chopped tomatoes and drained borlotti beans. Return the sausage slices to the pot and mix well.
- 4
Top the cassoulet with an even layer of breadcrumbs and drizzle with a little olive oil.
- 5
Bake uncovered for 30 minutes until the top is golden and crispy and the sauce is bubbling. Serve straight from the pot.
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