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 garlic cloves
- 3 fresh thyme
- 200 ml gluten-free chicken stock
Nutrition (per serving)
- Calories
- 669 kcal
- Protein
- 36.5 g
- Carbohydrate
- 44.6 g
- of which sugars
- 7.6 g
- Fat
- 34.3 g
- of which saturates
- 12.4 g
- Fibre
- 14 g
- Salt
- 4.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Stir in the chopped tomatoes, drained beans, chicken stock, and thyme sprigs. Season well.
- 4
Nestle the sausages into the bean mixture. Bring to the boil, then reduce heat, cover, and simmer for 25 minutes.
- 5
Remove the lid for the last 5 minutes to allow the sauce to thicken slightly. Remove thyme sprigs and serve in deep bowls.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.