Don't be put off by the fancy French name. Cassoulet is just a meat & bean stew. Although it might not sound like much, this is one of my all time favourite things to make.
Use seasonal vegetables to change the flavour of it as you go through the year. Serve it with mash in the Winter for outstanding comfort food, or just with some buttered bread in Summer for a lighter bite.
Here's how to make a really easy cassoulet recipe:
CASSOULET RECIPE
Ingredients
400g tin Cannellini Beans
3 Sausages, sliced*
1 Onion, roughly chopped
2tbsp Herbes de Provence or Mixed Herbs
200-250ml Stock (I used chicken)
Oil, Salt, Pepper
Method
Bring a large pan to a medium heat and add your sausage slices. Let them brown on all sides before adding a splash of oil and the chopped onions.
Allow the onions to soften and, once they have, add the cannellini beans and the seasoning mix. Give everything a good stir to make sure it's coated.
Pour your stock into the pan, let it heat up and - when it's bubbling - reduce the heat down and let it simmer for 10-15 mins. If it reduces too far and the sauce gets too thick, you can add some water to the pan to make it runnier again.
Once reduced to your preferred consistency, serve it up. If you ask me, the best way to enjoy this is with many slices of crusty bread slathered in salted butter.
*Save yourselves time and washing up by cutting the sausages with scissors directly in to the pan. Trust me.
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