One Pot Sausage, Butter Bean, Bacon & Mushroom Cassoulet
with Cheese, Spinach and Toasted Buns
- Wheat
- Cereals containing gluten
- Sulphites
- Egg
- Milk
- Rye
- May contain traces of allergens
- Sesame
Originating from the south of France, cassoulets are typically slow-cooked and rich stews, but our One Pot Sausage, Butter Bean, Bacon & Mushroom Cassoulet comes together a little faster for your table in just 15 minutes.
Ingredients
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
4 unit(s)
Burger Buns
(Contains: Egg, Cereals containing gluten, May contain traces of allergens, Milk, Rye, Sesame, Wheat)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- Once hot, fry the sausage meat, bacon 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.
- 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.
- Meanwhile, halve the buns.
- Toast the bun 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.
- Share your cassoulet between bowls.
- Sprinkle over the cheese.
- Halve the buns diagonally into triangles. Serve alongside the cassoulet with a drizzle of olive oil for dipping and scooping.
