Sausage and White Bean Cassoulet

Ingredients

• 8 gluten-free pork sausages
• 800 g tinned cannellini beans
• 400 g tinned chopped tomatoes
• 150 g smoked bacon lardons
• 1 onion
• 3 clove garlic cloves
• 3 fresh thyme
• 200 ml gluten-free chicken stock

Method

1. 1

   Brown the sausages in a large casserole dish with a splash of oil over medium-high heat for 5 minutes. Remove and set aside.

2. 2

   In the same pan, fry the lardons over medium heat for 3 minutes. Add the diced onion and crushed garlic, cooking for a further 5 minutes until softened.

3. 3

   Stir in the chopped tomatoes, drained beans, chicken stock, and thyme sprigs. Season well.

4. 4

   Nestle the sausages into the bean mixture. Bring to the boil, then reduce heat, cover, and simmer for 25 minutes.

5. 5

   Remove the lid for the last 5 minutes to allow the sauce to thicken slightly. Remove thyme sprigs and serve in deep bowls.