Sausage & Bean Cassoulet

This recipe features in these meal plans: Impress for Less, Lower Calorie Suppers 2, Spicy Suppers.

A French stew with pork sausages, haricot beans, borlotti beans, carrots and tomatoes.


  • 6 premium pork and leek sausages
  • 1 large carrot (approx 185g), finely diced
  • 410g of tinned haricot beans, drained
  • 410g of borlotti beans, drained
  • 227g of tinned chopped tomatoes
  • 1 large onion (approx 210g), coarsely chopped
  • 100ml of white wine
  • 1 clove of garlic, finely chopped
  • 2 tbsp olive oil
  • 1 bay leaf
  • 400ml chicken stock, prepared according to the packet instructions
  • 2 tsp dried thyme
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £1.52
  • Store cupboard: Cook's
  • Calories per serving: 473
  • 5-a-day per serving: 3.1
  • Print Recipe
Sausage & Bean Cassoulet photo

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  1. Heat the oil in a large saucepan and cook the sausages for 8-10 minutes, or until browned and cooked. Remove the sausages and set aside, covered.
  2. Add more oil to the pan, if necessary, and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the carrot and thyme and fry for 2 minutes. Turn up the heat, pour in the wine and simmer rapidly for 1-2 minutes, or until almost fully reduced.
  3. Add the bay leaf, chopped tomatoes, beans, chicken stock and 300ml water to the pan and simmer for 15-20 minutes, or until the carrot is tender.
  4. Cut each of the cooked sausages into 4 pieces and stir into the cassoulet. Cook for 2-3 minutes, or until the sausages are piping hot. Season to taste with salt and pepper and serve immediately.

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