Sausage, Kale, and Flageolet Cassoulet

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READY IN: 13hrs 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you're using dried beans, soak the flageolets overnight in cold water, then drain, cover with fresh water and cook until tender but still holding their shape. This will take anything from 1-2 hours.
  • Heat the oil in a deep, heavy-based casserole dish and fry the sausage pieces until golden brown.
  • Add the garlic and rosemary, then turn down the heat and stir in the onions.
  • Cover with a lid and cook gently for 15 minutes until the onions are soft and gently browning, giving the occasional stir.
  • Pour in the chicken stock, add the cooked, drained beans, and season.
  • Bring to a relaxed simmer and cook for around 20 minutes, skimming as necessary.
  • Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on and another 10 minutes without.
  • Adjust the seasoning and finish with the chopped parsley.
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