Sausage Cassoulet with Garlic and Lemon Greens
Ingredients
Sausage Cassoulet
- 8 chipolata sausages
- 4 rashers streaky bacon – diced
- 1 leek – white only, cut in half, rinsed and sliced finely
- 1 red onion – finely diced
- 2 garlic cloves – crushed
- 2 tbsp olive oil
- 1 400g cannellini beans – drained
- 1 400g butter beans – drained
- 1 780g passata
- 1 cup beef stock
- 2 tbsp sage – roughly chopped
- 1 sprig rosemary – roughly chopped
Garlic and Lemon Spinach and Beans
- 1 bunch spinach – roughly chopped
- 300 g green beans – trimmed
- 1 tbsp olive oil
- 2 garlic cloves – crushed
- ½ lemon – juiced
Instructions
Sausage Cassoulet
- Preheat oven to 180C
- Heat oil in and ovenproof pan on the stovetop on medium heat.
- Add bacon and cook for 2-3 minutes or until slightly browned. Add the leek, onion and garlic and cook for a further 5 minutes or until softened.
- Pour over the passata and stock. Add beans, 1 tsp salt, cracked pepper and stir to combine. Sprinkle over sage and rosemary. Place the sausages on top. Turn heat off and pop the pan in the oven for 25-30 minutes.
Garlic and Lemon Spinach and Beans
- When the cassoulet has 5 minutes left, start the vegetables. Heat the oil in a pan over medium heat. Add the garlic and cook for 1 minute. Add beans and cook for another minute. Pop the spinach in and cook until wilted. Squeeze half a lemon over and season with salt.
- Serve the Sausage Cassoulet with greens and crusty bread to mop up the sauce.
Tips and Variations
Vegetarian – Add 1 tsp smoked paprika and 1 tbsp oregano (1tsp dried) to the bean mix.
Gluten Free
