One Pot Sausage, Mushroom and Butter Bean Cassoulet
with Bell Pepper and Ciabatta
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.
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.
Ingredients
1 unit(s)
Bell Pepper
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
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
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, bell pepper 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, taste and season with salt and pepper if you feel it needs it.
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.
