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One Pot Sausage, Butter Bean & Mushroom Cassoulet

One Pot Sausage, Butter Bean & Mushroom Cassoulet

with Cheese, Spinach and Ciabatta Toasts
4.5(2.5k)Review Summary
Emma Blanchet
Emma BlanchetUpdated on December 18, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
599 kcal
Protein
: 
31.9g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Barley
  • Milk
  • Egg
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

80 grams

Sliced Mushrooms

1 sachet(s)

Dried Rosemary

1 carton(s)

Butter Beans

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

1 unit(s)

Ciabatta

(Contains: Wheat, Cereals containing gluten, Barley, Cereals containing gluten, Rye, May contain traces of allergens)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Energy (kJ)2505 kJ
Energy (kcal)599 kcal
Fat26.8 g
of which saturates10.8 g
Carbohydrate49.9 g
of which sugars11.4 g
Dietary Fibre13.7 g
Protein31.9 g
Salt4.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Frying Pan
•Serrated Knife

Instructions

1
  • Heat a drizzle of oil in a large frying pan on medium-high heat.
  • Once hot, fry the sausage meat and mushrooms, 6-7 mins. 
  • Break the mince up as it cooks. Drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
  • Add the rosemary, butter beans and their liquid, passata, chicken stock paste, sugar and water (see pantry for both) to the pan.
  • Bring to the boil.
  • Lower the heat. Simmer until the sauce has thickened, 3-4 mins.
3
  • Meanwhile, halve the ciabatta.
  • Toast the ciabatta halves in your toaster until golden.
  • Add the spinach to the cassoulet in handfuls, making sure it's piping hot, 1-2 mins.
  • Stir in the sun-dried tomato paste. Remove from the heat.
4
  • Share your cassoulet between bowls.
  • Sprinkle over the cheese.
  • Halve the ciabattas diagonally into triangles. Serve alongside the cassoulet with a drizzle of olive oil for dipping and scooping.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the rich, hearty taste, though some found it overly salty or tomato-heavy.
  • Ease of prep: Customers praised the quick, simple preparation and minimal washing up required.
  • Suggestions: Consider reducing salt, adding more vegetables, and using whole sausages instead of mince for better texture.
  • Portions: Several reviewers suggested including a whole ciabatta per person to better complement the saucy dish.
  • Texture: Some found the butter beans too prominent; consider using smaller beans or reducing the quantity.
AI-generated from customer reviews
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