Food Friday Recipe: Cheat's Winter Cassoulet - Spear's Magazine

Food Friday Recipe: Cheat’s Winter Cassoulet

This is the perfect one-pot wonder for a quick supper on a cold winter’s night, easy to throw together when friends pop round impromptu

This is the perfect one-pot wonder for a quick supper on a cold winter’s night, easy to throw together when friends pop round impromptu. It’s also great for using all those things left in your cupboard.

Serves 4

6 good sausages chopped into 1 inch chunks
1 onion chopped
3 cloves garlic chopped
2 bay leaves, some fresh thyme if you have it
1 tin of tomatoes
2 dessert spoons tomato puree
1 tsp anchovy paste
1 stick of celery
1 tin butter beans
1tsp tumeric
3tsps smoked paprika
Chili (optional)
Salt and pepper to taste
Squeeze of lemon juice
Parsley to garnish

Slowly fry the onion in some olive oil with the tumeric, paprika and anchovy paste until soft and golden, add the sausage and allow to brown slightly. Once the sausages have had about 4 minutes add in the garlic, chopped celery, bay leaves and thyme and give another 2 minutes or so until the garlic has softened.

Then add the tomatoes, puree and a little water, stir to combine the ingredients. Drain the butter beans and add to the pot. If you like a bit of heat add a little chili at this point, cover and allow to simmer for half an hour.

Once the cassoulet has reduced and thickened slightly, squeeze in some lemon juice to brighten the stew and season to taste. Garnish with parsley and serve with couscous if you’d like a little extra bulk.

Easy-peasy and only one pan to wash up.

Picture from Delia Online

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