I adore cassoulet; it's a great dish for any time of year. You can make it super satisfying and comforting in the winter months, or light and zesty in summer. Of course in the winter I always enjoy it with thick, crusty bread oozing with warm, salty butter for a totally indulgent treat.
Creamy Sausage Cassoulet
6 pork sausages, cut into slices
2 shallots, finely diced
2 tins cannellini beans in water
(use whatever beans you prefer, as long as they are in water)
Handful fresh spinach, chopped
1tbsp Herbs de Provence
1tsp Rosemary
Salt & Pepper
1tsp Parsley, to serve
Pinch of grated hard cheese, to serve
A glug of White Wine is optional!
In a large frying pan over a medium heat, brown off the sausage slices on all sides. This will probably release a little fat into the pan – add the shallots and cook them in the fat until soft.
Add the Herbs de Provence and Rosemary and season to taste with salt and pepper – you can add a glug of white wine at this point (allow it to cook off a little before the next step)
Add the beans and the water they came in, bring everything to a boil and then reduce to a simmer. You can add more water if necessary, but this should reduce to a glossy, thick sauce.
As it thickens, add the chopped spinach and cook until wilted. Serve in wide, shallow bowls with some rustic bread – perfect for dunking! Sprinkle with parsley and hard cheese and enjoy.