Sausage And Bean Cassoulet
8 free range pork sausages,
50g chorizo sausage (sliced),
3 garlic cloves peeled and finely chopped,
300ml hot vegetable stock,
1 400g can butter beans rinsed and drained,
1 400g can flageolet beans rinsed and drained
3 tbsp tomato purée
1 chilli deseeded and finely chopped
half tsp dried thyme
Our take on the slow-cooked French classic, this recipe make a rich and warming casserole.
Serves 8, cooking time 1.5 hours
1. In a large heatproof casserole dish heat the oil and cook the chorizo sausage for 3-4 minutes.