Name: One Pot Sausage, Mushroom and Butter Bean Cassoulet with Baby Spinach and Ciabatta
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 225 grams British Pork and Oregano Sausage Meat; 120 grams Sliced Mushrooms; 1 unit(s) Ciabatta; 1 carton(s) Butter Beans; 1 sachet(s) Cajun Spice Mix; 150 grams Creme Fraiche; 10 grams Chicken Stock Paste; 40 grams Baby Spinach; 1 tsp Sugar; 200 milliliter(s) Water for the Sauce

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Recipes

One Pot Sausage, Mushroom and Butter Bean Cassoulet

with Baby Spinach and Ciabatta

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Originating from the south of France, cassoulets are typically slow-cooked and rich stews, but our One Pot Sausage, Mushroom and Butter Bean Cassoulet comes together a little faster for your table, with just 10 minutes of prep.

Tags:

Extra spicy

Allergens:

Wheat

•Cereals containing gluten

•Sulphites

•Barley

•Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3128 kJ

Energy (kcal)748 kcal

Fat47 g

of which saturates23.7 g

Carbohydrate47.2 g

of which sugars8.2 g

Dietary Fibre12.5 g

Protein29.3 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan

•Knife

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 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.

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!