Whether you are young or old, sausage and beans is always a winning combination
This is a simple version of the classic french dish Cassoulet, and can be adapted to add more meat (throw in a handful of chopped bacon), less beans (just leave them out if you prefer) or you can substitute the pork sausages for veggie alternatives.
- 1x pack of sausages (approx 450g)
- 1x onion, chopped
- 1x stick celery, chopped
- 1x carrot chopped
- 1x tin chopped tomatoes
- 2x 400g tins beans of your choice (Jack Monroe suggests buying value baked beans and rinsing off the sauce)
- Stock cube (optional)
- 200ml water
- Oil for frying
- Warm the oil in a large frying pan over a medium heat. Add the sausages and fry in the oil until browned all over, they don’t need to be cooked through at this stage. Remove the sausages and set aside
- Keeping your pan on the heat add the chopped onion, celery and carrot and fry for 10mins in the hot oil until the vegetables have softened
- Return the sausages to the pan along with your beans and chopped tomatoes. Pour in your water and give all the ingredients a good stir. At this point you can crumble in a stock cube if you have one to hand. If not, add some salt and pepper to season.
- Allow the casserole to gently simmer for 20-30 mins so that the sauce thickens and the sausage cooks through. You may need to add a little water if the pan looks too dry.
- Once your satisfied the casserole is cooked through, remove from the heat, divide in to shallow bowls and serve.
This meal only gets better with time the longer you cook it the better. It also tastes even better the next day so if you have any leftovers, store them in the fridge for the next day. You’ll be glad you did!