Creamy Sausage and Butter Bean Cassoulet
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Creamy Sausage and Butter Bean Cassoulet

Creamy Sausage and Butter Bean Cassoulet

with Baby Spinach and Ciabatta

This Creamy Sausage and Butter Bean Cassoulet is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Prepped in 10
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time10 minutes


serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains Sulphites)

1 unit(s)


(Contains Cereals containing gluten)

1 carton(s)

Butter Beans

1 sachet(s)

Cajun Spice Mix

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

Not included in your delivery

1 tsp


200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3107 kJ
Energy (kcal)743 kcal
Fat46.9 g
of which saturates23.6 g
Carbohydrate45.9 g
of which sugars8.3 g
Protein28.7 g
Salt3.82 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Oven-Proof Pan


Fry the Sausage Meat

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up into equal-sized large chunks, roughly 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

Finish the Prep

Meanwhile, halve the ciabatta.

Drain and rinse the butter beans in a sieve.

Bake your Cassoulet

Once the sausage meat has browned, stir in the butter beans, Cajun spice mix (add less if you'd prefer things milder), creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Transfer to the top shelf of your oven and bake until thickened and bubbling, 20-25 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Get Toasty

A few mins before everything's ready, toast the ciabatta halves in your toaster until golden.

Once toasted, drizzle with a little olive oil.

Finishing Touches

When your cassoulet has finished baking, remove from the oven and stir through the spinach until piping hot, 1-2 mins.

Add a splash of water if you feel it needs it.

Serve Up

Share the sausage and bean cassoulet between your bowls.

Serve the ciabatta alongside for dipping.