This is a simplified take on cassoulet, the famous French bean casserole. I keep the sausage but skip the confit duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One bite though and you’ll know there’s nothing poor about this dish.
INGREDIENTS Serves 4
2 Tablespoons Olive Oil
8 sausages
200g bacon lardons
2 onions finely chopped
2 carrots, finely chopped
2 garlic cloves crushed
1 tablespoons tomato paste
2 Thyme Sprigs
2 Rosemary Sprigs
2 bay leaves
100 ml white wine
500ml chicken stock
2 x 400g can Cannellini beans drained and rinsed
12 cherry tomatoes
For the topping
30g Panko bread crumbs
2 tablespoons Flat leaf parsley finely chopped
2 tablespoon extra virgin Olive oil
salt
METHOD
Preheat oven to 200°C
Heat the oil in a large frying pan over a high heat and brown the sausages on each side – you don’t have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the tomato paste, thyme, rosemary, and bay leaves. Stir for 2 minutes.
Pour in the wine and simmer until reduced by half. Add the beans, Stock, salt and Pepper. Stir then put the sausages and lardons back. Scatter over the cherry tomatoes, and sprinkle with the topping. Bring to a simmer. Then place in the oven uncovered for 30 minutes.
Rest for 15 minutes, Then serve with crusty bread.
Original Recipe Recipetineats
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