One Pot Sausage, Bacon, Mushroom and Butter Bean Cassoulet
with Baby Spinach and Ciabatta
Originating from the south of France, cassoulets are typically slow-cooked and rich stews, but our One Pot Sausage, Bacon, Mushroom and Butter Bean Cassoulet comes together a little faster for your table, with just 10 minutes of prep.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
120 grams
Sliced Mushrooms
1 unit(s)
Ciabatta
(Contains: Wheat, Cereals containing gluten, Barley May contain traces of: Cereals containing gluten, Rye)
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
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
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-high 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 bacon, sausage meat and mushrooms and fry until browned, 5-6 mins. Use a spoon to break up the sausage meat into equal-sized large chunks, roughly 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, halve the ciabatta.
Drain and rinse the butter beans in a sieve.
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.
A few mins before everything's ready, toast the ciabatta halves in your toaster until golden.
Once toasted, drizzle the slices with a little olive oil and cut in half diagonally to make triangles.
When your cassoulet has finished baking, remove from the oven and stir through the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Add a splash of water if you feel it needs it.
Share the sausage and bean cassoulet between your bowls.
Serve the ciabatta alongside for dipping.
Enjoy!
