Recipes

Serves 4

• 8 large, lean pork sausages
• 125g / 4 ½ oz rindless smoked bacon
• 1 tbsp oil
• 1 large onion
• 2 cloves garlic
• 400g / 14oz canned flageolet beans
• 400g / 14oz canned cannellini beans
• 400g / 14oz canned chopped tomatoes
• 1 – 2 tsps chopped mixed herbs, such as thyme, rosemary, sage, parsley
• 1 tbsp wholegrain mustard
• 3 tbsps tomato purée
• salt & black pepper

Cut the sausages into 2.5cm / 1” pieces with kitchen scissors, and dice the bacon. Heat the oil in a large flameproof casserole and add the sausages. Fry over a moderate to high heat for 8 minutes, turning frequently until the sausages are golden. Then add the bacon and cook for 1 minute, stirring.

Meanwhile halve, peel and slice the onion. Peel and crush the garlic. Rinse and drain the beans; you don’t have to keep them separate.

Remove the sausages and bacon from the casserole, drain on kitchen paper and set aside. Pour away all but 2 tbsps of fat from the casserole. Add the onion and garlic and cook over a moderate heat for 5 minutes, until softened.

Stir the tomatoes and their juice into the onion and add the herbs, mustard and tomato purée. Rinse out the tomato can with 1/3 of a can of water and add it to the mixture. Bring to the boil, stirring, then add the drained beans.

Return the sausages and bacon to the casserole and season to taste. Reduce the heat, cover and cook gently for a further 10 – 15 minutes.

Serve the cassoulet accompanied by a green salad and some warm crusty bread.