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Cassoulet


Cassolet is a classic French dish originating from Toulouse and utilises alot of ingredients that you should have in your cupboard.  Its the perfect winter meal with lots of smooth, rich and warming flavours ideal for those cold, snowy nights in.  The beauty of the dish is its versatility, ive used Toulouse garlic sausage but you can use Chorizo or salami.  If your vegetarian you can leave out the sausage and add a few rooty vegetables such as carrot, parsnip or celeriac, it will still taste fantastic!

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INGREDIENTS

1 can of butter beans

1 can of cannellini beans

1 can of barlotti beans

2 white onions

Garlic

4 Chorizo sausages/Toulouse sausage/garlic sausage/Salami

ΒΌ bottle of Dry Cider

Olive oil

Butter

3 spoons of Mustard

handful of Fresh flat leaf parsley

Salt and Pepper

OTHER INFO

NUTRITIONAL INFO

PER MEAL
Calories625
LOWSugars11.45g
MEDFat24.68g
LOWSaturates8.86g
MEDSalt2.67g
Add to Food Diaries

STEP 01

Cassoulet-step-1

Take a large, heavy cooking pot. Heat a knob of butter and a good slug of oil in the pan and add both of the garlic and onions (just roughly chop them) cover the pan and allow to sweat down until they are soft and golden.

STEP 02

Cassoulet-step-2

Heat a drop of oil in a frying pan and add the sausage.  Fry until brown.

STEP 03

Cassoulet-step-3

Once done, drain two of your cans of beans and add to the pan, then add the liquid of the third one, stirring to amalgamate the onions, butter and oil with the beans

STEP 04

Add the mustard, salt and pepper and a bit of the flat leaf parsley

STEP 05

Cassoulet-step-5

Add around 500ml of dry cider at this point and chuck in your chopped sausage (whichever it may be).  Turn the heat up and get the mixture bubbling as we want to get rid of the alcohol.  Allow to simmer for around 20 minutes until the cassolet has become noticeably thicker and reduced by about a quarter. At this point I would turn the heat right down, pop the lid on and let the contents stew away nicely for anywhere up til 3 hours when the meat and beans will have become soft and absorbed all the flavours in the pot.

STEP 06

Serve with a handful of FRESH chopped flat leaf parsley.

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