Sausage and bean cassoulet
|500 g||sausages — beef or pork chipolata|
|100 g||bacon — diced|
|1||onion — large, chopped|
|2||garlic — cloves, crushed|
|½ tsp||dried chilli flakes — red|
|1||tomatoes — chopped|
|1||cannellini beans — tinned, drained and rinsed|
|1 cup||stock — beef|
Heat the oil in a heavy-based saucepan, add the sausages and cook until well browned. Remove from the pan and keep to one side.
Add the bacon to the pan and cook for 2 minutes. Add the onion, garlic, chilli and paprika and cook until soft and lightly golden.
Add the tomatoes, beans, stock and tomato paste. Bring to the boil and add the sausages.
Reduce the heat to medium and simmer, uncovered for 30 minutes, stirring occasionally. Serve with mashed potato or crusty bread.
Recipe reprinted with permission of Source Food.