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Sausage, Kale and Flageolet Bean Cassoulet

Main Course / Gluten Free / Nut Free / Shellfish Free / Low Sodium / European

Sausage, Kale and Flageolet Bean Cassoulet

Serves: 5

Preparation time:

Cooking time:


Submitted by: Adapted from a Leon recipe

Ingredients

2x400 gm Tins of flageolet beans – drained and rinsed
500 gms Sausages - cut into 2.5 cm chunks - Cumberland or Toulouse work well here
3 Garlic cloves - thinly sliced
1 Heaped tbsp Fresh rosemary - finely chopped
2 tsps Fresh thyme – finely chopped
3 Red onions - cut into chunks
600 mls Chicken Stock* (see note)
150 gms Kale (or cabbage) - woody stalks removed and chopped into 5cm pieces
150 gms Carrots - chopped
1 Handful Fresh parsley - roughly chopped
1 kg Potatoes – peeled (or scrubbed) and chopped
200 mls Milk
100 gms Butter
100 gms Grated cheese (optional)

Method

1. Heat the oil and fry the sausages until golden brown.

2. Add the garlic, rosemary and thyme. Turn down the heat and stir in the onions and carrots.

3. Cover and cook for 15 minutes on a gentle heat - stirring occasionally until onions are soft and beginning to brown.

4. Pour in the stock and add half of the drained beans and season. With the chicken stock, the amount of stock needed will reduce with increasing quantity as proportionally less will evaporate during cooking. Add a bit less of the stock at first and then add more as necessary to obtain a very thick stew.

5. Simmer for around 20 minutes, skimming as necessary.

6. Stir in the remaining beans and kale. Mix well and simmer for 10 minutes with the lid on and 10 minutes with lid off.

7. Adjust the seasoning and finish with chopped parsley.

Mashed Potato:

1. Whilst the cassoulet is cooking, peel and chop potatoes, boil until cooked.

2. Mash with butter, milk, grated cheese (if using) and salt and pepper to taste. Add mustard for flavour - if required.

Serving suggestions

This Cassoulet is a rich, slow-cooked casserole

If the stew is too watery at the end, add some fresh toasted breadcrumbs to thicken

You can also adjust this recipe for gluten free diets, using gluten free sausages and stock. The gluten free version may need longer cooking time to thicken the sauce. Alternatively use thickening granules (which do not contain gluten)

You can adjust this recipe to suit. If pork sausages are not required, replace the sausages with sausages made with another meat (NB: check the “skin” or casing is not made of pork. You could include chicken thighs instead of sausages. If you are doing this, use 2 chicken thighs per person (bone in or boneless), browning in a pan before use.

If you are cooking for lactose intolerance, omit the grated cheese and substitute dairy-free margarine for the butter and unsweetened soya milk for the milk in the mashed potato.

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