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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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1 can of butter beans

1 can of cannellini beans

1 can of barlotti beans

2 white onions


4 Chorizo sausages/Toulouse sausage/garlic sausage/Salami

ΒΌ bottle of Dry Cider

Olive oil


3 spoons of Mustard

handful of Fresh flat leaf parsley

Salt and Pepper



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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.



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



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


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



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.


Serve with a handful of FRESH chopped flat leaf parsley.

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