Sausage & Bean Cassoulet

Serves 4-6

Time 1 hour 15 minutes

Ingredients

1 tbsp extra virgin olive oil

8 pork sausages 

1 brown onion, chopped

1 large carrot, diced

2 garlic cloves, chopped

1 red chilli, chopped and deseeded

2 tsp cumin 

1 tsp smoked paprika

1 tsp chilli flakes

1 tbsp tomato purée

175ml white wine

100g cannellini beans, soaked overnight

150g black eye peas, soaked overnight

600ml chicken stock

1 tin chopped tomatoes

3 tbsp chopped fresh flatleaf parsley

Salt and pepper

Method

Heat the oil in a large flameproof casserole (with a lid) over medium-high heat, add the sausages and brown all over. Transfer to a plate, leaving the oil in the casserole.

Add the onion, carrot, red chilli and garlic to the casserole, cover and cook gently for 2-3 minutes until softened and lightly golden.

Take off the lid and stir in the cumin, paprika, chilli flakes and tomato purée, then cook for 1 minute. Stir in the black eye peas, haricot beans, chicken stock, white wine, chopped tomatoes and sausages and bring to a simmer, stirring to stop the beans from sticking to the base of the casserole.

Cover and simmer for 45-60 minutes until the sausages are tender, the beans are cooked and the sauce is thick. If the sauce looks watery, cook for 10 minutes with the lid off to thicken it. 

Stir in most of the parsley and season to taste with salt and pepper. Scatter over the remaining parsley.