One Pot Sausage, Mushroom and Butter Bean Cassoulet

Name: One Pot Sausage, Mushroom and Butter Bean Cassoulet with Bell Pepper and Ciabatta
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 unit(s) Bell Pepper; 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; 1 tsp Sugar; 200 milliliter(s) Water for the Sauce

with Bell Pepper and Ciabatta

Recipe Development TeamUpdated on October 01, 2025

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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:

Prepped in 10

•Very Hot

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

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, Barley, Cereals containing gluten 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

Energy (kJ)3200 kJ

Energy (kcal)765 kcal

Fat47.1 g

of which saturates23.7 g

Carbohydrate51.2 g

of which sugars12.1 g

Dietary Fibre14 g

Protein29.5 g

Salt3.92 g

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

Utensils

•Large Oven-Proof Pan

•Sieve

Cooking Instructions and Tips

PDF

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.