Cooking Corner — Grandpa’s Sausage and White Bean Cassoulet

Grandpa’s Sausage and White Bean Cassoulet

Ingredients:

• 2 Tbsp extra virgin olive oil
• 1 knob of butter
• 6 thick Beef Sausages
• 2 chorizo (sliced)
• 1 onion, sliced
• 2 cloves garlic, crushed
• 2 tbsp gravy powder
• 2 cups water
• 400g can Diced Tomatoes
• 1 sprig rosemary
• ½ tsp thyme
• ½ tsp paprika
• ½ tsp coriander powder
• 400g can Cannellini Beans, rinsed, drained

Method:

1. Heat a heavy-based saucepan over medium-high heat. Put oil in pan with a knob of butter and cook the sausages for 2-3 mins or until golden brown. Transfer to a plate.
2. Add the onion to the pan and cook for 1 min or until softened. Add garlic and cook for 30 secs.
3. Return the sausages (sliced chunkily) to the pan. Add the sliced chorizo.
4. Stir gravy powder in three tablespoons of water in a cup then add to pot. Add water, tomatoes, rosemary, thyme, paprika and coriander.
5. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until the sauce thickens slightly and sausages are cooked through.
6. Stir in beans and cook a further 10 minutes.
7. Season with salt and pepper.

Serve with mashed potatoes and broccoli or with chunky bread. Add small balls of mozzarella or other cheese upon serving for something different.

Matt Rush