with Cheese, Spinach and Ciabatta Toasts
Quick to make and even easier to wash up, this one pan wonder is the perfect meal when you're after speed as well as flavour. Though cassoulets are typically slow-cooked, this one is ready in just 15 minutes.
Allergens
Utensils
Tags
British Pork and Oregano Sausage Meat
225 grams
Sliced Mushrooms
80 grams
Dried Rosemary
1 sachet(s)
Butter Beans
1 carton(s)
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Ciabatta
1 unit(s)
Baby Spinach
40 grams
Sun-Dried Tomato Paste
25 grams
Grated Hard Italian Style Cheese
20 grams
Sugar
1 tsp
Water for the Sauce
100 milliliter(s)
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- Once hot, fry the sausage meat and mushrooms, 6-7 mins.
- Break the mince up as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the rosemary, butter beans and their liquid, passata, red wine stock paste, sugar and water (see pantry for both) to the pan.
- Bring to the boil.
- Lower the heat. Simmer until the sauce has thickened, 3-4 mins.
- Meanwhile, halve the ciabatta.
- Toast the ciabatta halves in your toaster until golden.
- Add the spinach to the cassoulet in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the sun-dried tomato paste. Remove from the heat.
- Share your cassoulet between bowls.
- Sprinkle over the cheese.
- Halve the ciabattas diagonally into triangles. Serve alongside the cassoulet with a drizzle of olive oil for dipping and scooping.
Enjoy!
2605
kJ
Energy (kJ)
623
kcal
Energy (kcal)
26.8
g
Fat
10.7
g
of which saturates
56.3
g
Carbohydrate
10.8
g
of which sugars
13.9
g
Dietary Fibre
31.2
g
Protein
5.52
g
Salt
with Spinach, Raita Inspired Cucumber Yoghurt and Crispy Onions
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
