SAUSAGE CASSOULET RECIPE | BBC GOOD FOOD
Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it’s a great batch-cook for the freezer
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Total Time 6 hours 40 minutes
Prep Time 15 minutes
Cook Time 6 hours 25 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side – you don’t have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
- Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.
Nutrition Facts : Calories 501 calories, FatContent 29 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 10 grams fiber, ProteinContent 24 grams protein, SodiumContent 2.5 milligram of sodium
PORK CASSOULET RECIPE | BBC GOOD FOOD
Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare
Provided by Jack Monroe
Categories Dinner, Main course, Supper
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
- Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
- Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.
Nutrition Facts : Calories 501 calories, FatContent 30 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 8 grams fiber, ProteinContent 28 grams protein, SodiumContent 2.1 milligram of sodium
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