Much as the Italians will often add a whole, unchopped clove of garlic to the pan to add a milder flavour, here you’ll just stab the chilli to release a bit of heat and flavour. The beauty of this recipe is that you can adjust the spice level by sticking your knife in as many times as you like. Patrick likes his cassoulet a bit cheeky so his chilli looked like a pin cushion!
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Flat Leaf Parsley
Chicken Stock Pot
Toulouse Sausage(ContainsGluten, Sulphites)
Cut the onion in half through the root, peel and slice thinly into half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the green pepper and chop into 3cm cubes. Finely chop the parsley.
Heat a splash of olive oil in a saucepan over medium heat. Add your onion, garlic and pepper, cook gently for 5 mins, until your onion is soft.
Add the tomato purée and cook for 1-2 mins to allow the full flavour of the tomato to be released.
Preheat your grill to high. Cut the plum tomatoes in half and add to the pan. Drain, rinse and add the cannellini beans along with the thyme sprigs, bay leaves, chicken stock pot and the water (amount specified in the ingredient list). Add a pinch of salt and a few grinds of black pepper and let it bubble away for 20 mins until it thickens. This is your cassoulet.
Stab the red chilli with a knife and add to the pan. Tip:The more you stab the chilli the more spice and seeds will be released - so if you want a milder version only make a few small stabs.
While your cassoulet is cooking, grill the sausage on a foil lined grill pan for 15-20 mins until cooked through. Tip:The sausage is cooked when it is no longer pink in the middle.
Once cooked, remove the thyme sprigs, bay leaves and red chilli, from your cassoulet. Serve your sausage on top of your cassoulet and finish with a sprinkling of parsley.