Cassoulet with Spanish Chorizo – Easy Quick Meal

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A French Cassoulet is a very easy dish, some may call it “poor man’s dinner” because it contains several ingredients in small quantities. As if one pot that was made of leftovers, but quite honestly is it a very comforting meal. My version of this dish cannot get any simpler, ravaging through my fried and cupboard I made this my simple and easy version. Since many have requested it following my video viewing here for you is my working women version of an original/traditional recipe that many of you can make. A perfect winter warmer, mid-week supper fit for the whole family.

This one I have used Spanish sausages instead of the French garlic sausage, no lardon in sight and spices to suit my palate. For a vegetarian version, I can definably suggest to use Quorn sausages instead. For non-pork eaters use lamb sausages. 20170202_160129_wm

Ingredients Serves 4-6

  • 4 large Spanish sausages
  • 1 large tin or jar of haricot beans
  • 1 celery
  • 1 large onion – sliced
  • 1-2 large carrots – diced
  • Few chestnut mushroom – sliced (optional)
  • 1 tbs ground cumin seeds
  • 2 Tbs La Daube spices (mixture of powdered coriander, cumin, pepper, clove & cardamom)
  • 1 large clove – sliced
  • 1 tomato – chopped (or 2 Tbs tomato puree)
  • 1 Tbs Avocado or Rapeseed oil
  • Bunch of fresh herbs – thyme, coriander, parsley
  • Salt to taste20170202_160552

Method

  1. Place a non-stick pan on low heat, add a little drizzle of oil. Add the sausages until the oil and grease from the sausages oozes out, the sausages have turn golden brown and half cooked, turning them occasionally because they need to be a nice golden brown colour on all sides. Remove from the pan, drain some of the excess fat.
  2. Place the same pan, turn the heat to medium add some oil then to this add the chopped onion and cook until soft and golden. Add the chopped carrots, mushroom, the spices, thyme, coriander stalks and clove of garlic.
  3. Add the chopped tomato, followed by the white haricot beans. Season and leave to simmer for 10-15 minutes. Add enough liquid to the pan to make a nice thick sauce consistency.
  4. Cut the sausages into three (or smaller as you wish), add the pan. Leave to simmer for another 10 minutes until all cooked. Taste for seasoning add some black pepper.
  5. Turn heat off, add a good handful of herbs and serve warm with rustic bread.20170202_160101