Creamy Cajun THIS™ Isn't Pork Sausage Cassoulet

In the meantime, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. 

While the onion fries, peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.

Once the onions have softened, add the tomato puree, Cajun spice mix and half the garlic. Fry until fragrant, 1-2 mins.

Stir through the creme fraiche, water for the sauce (see pantry for amount) and vegetable stock paste.

Bring to the boil, then lower to a simmer. Simmer the sauce until thickened slightly, 4-5 mins. 

While the sauce simmers, halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Bake the garlic ciabatta on the top shelf of your oven until golden, 4-5 mins.

Meanwhile, stir the honey (see pantry for amount) and butter beans through the sauce.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed.