Quick Cassoulet

Ingredients

8 large, lean pork sausages, cut into 2.5 cm/1 in pieces 125 g/ 4 ½ oz rindless smoked bacon, diced 1 tbsp corn oil 1 large onion, halved, peeled and sliced 2 cloves garlic, crushed 400 g/ 14 oz tinned flageolet beans, drained and rinsed 400 g/ 14 oz tinned cannellini beans, drained and rinsed 400 g/ 14 oz tinned chopped tomatoes 70 g/ 2 ½ oz fresh breadcrumbs 1-2 tsps dried mixed herbs 1 tbsp wholegrain mustard 3 tbsps tomato purée Salt and freshly ground black pepper

Recipe

1. Preheat the oven to 200’C/180’C Fan/400’F/Gas 6.
2. Heat the oil in a large flameproof casserole and add the sausages and bacon. Fry them over a moderate to high heat for 8 minutes, turning frequently, until the sausages are golden.
3. Remove the sausages and bacon from the casserole, drain on kitchen paper and set aside.
4. Pour away all but 2 tablespoons of fat from the casserole. Add the onion and garlic and cook over a moderate heat for 5 minutes until softened.
5. Stir the tomatoes and their juice into the onion and add the herbs, mustard and tomato purée. Rinse out the tomato tin with ⅓ of a can of water and add it to the mixture. Bring to the boil, stirring, then add the drained beans.
6. Return the sausages and bacon to the casserole, stir and season to taste. Top with the breadcrumbs.
7. Bake in the preheated oven for 10 min or until the top is crisp and golden.

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