Short Cut Cassoulet Style Beans with Toulouse Sausages
This French classic by Katrina Horton Food is a casserole of sorts made from white beans, and various meats, both cured and fresh, depending on the area you find yourself in.
Heat oven to 200ºC.
Heat olive oil in a large ovenproof casserole dish over a medium/high heat. Add bacon and cook until well browned and crisp.
Reduce heat to medium. Add onion, carrot, celery and garlic and cook until onion is soft, but not browned.
Pour over tinned tomatoes and add bouquet garni.
Bring to the boil and cook until most of the liquid has evaporated and the tomatoes are starting to thicken.
Pour over the chicken stock and beans, stir to combine, bring to the boil and cook uncovered for 20 minutes.
Remove bouquet garni, season to taste and stir through chopped parsley.
Remove from heat, submerge sausages in the beans, and either sprinkle over breadcrumbs, or layer sliced baguette to cover the cassoulet. Drizzle with melted butter or duck fat, then bake in the oven for 20 minutes or until top is golden and sauce bubbling.
Remove from oven and serve.
2 tablespoons olive oil
4 rashers streaky bacon
1 onion, finely chopped
1 carrot, finely diced
2 sticks celery, finely diced
2 cloves garlic, finely chopped
400g tinned crushed tomatoes
Bouquet garni of bay leaf, thyme and parsley tied together with string
500ml chicken stock
2 x 400g tinned cannellini beans, rinsed and drained
Salt/pepper to taste
Bunch parsley leaves chopped
8 L’Authentique Toulouse sausages
1 cup breadcrumbs or half stale baguette, cut into 5mm slices
2 tablespoons melted butter or duck fat