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Bean & sausage cassoulet

Beef and sausage cassoulet

5
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Extra lean beef sausage

8 thin, (8 x 58g)

Brown onion

1 medium, thinly sliced

Celery

1 stick(s), stick, finely chopped

Carrot(s)

1 medium, finely chopped

Garlic

3 clove(s), thinly sliced

Tomato paste

1 tbs

Smoked paprika

1 tsp

Canned diced tomatoes

400 g, (buy 1 x 400 g can)

Canned cannellini beans, rinsed, drained

1 400g can, (buy 1 x 400 g can)

Beef stock

1 cup(s), (250ml)

Fresh thyme

1 tbs, leaves

Fresh bay leaf

2 whole

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook sausages for 6-8 minutes, turning occasionally, or until golden brown all over. Transfer to a plate.
  2. Cook onion, celery, carrot and garlic in same pan, stirring, for 6-8 minutes or until softened. Add tomato paste and paprika and cook for a further 1 minute.
  3. Add diced tomatoes, beans, stock, thyme and bay leaves. Season with salt and pepper and stir to combine. Return sausages to pan. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until sausages are cooked through and sauce has slightly reduced.
  4. Remove and discard bay leaves. Serve cassoulet sprinkled with parsley.

Notes

Tip: The cassoulet can be frozen in an airtight container for up to 2 months.

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