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French Recipes
Hearty Italian Sausage

Hearty Italian Sausage

with Bean and Tomato Cassoulet

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Cassoulet is a slow-cooked meat-and-bean dish originating from southern France. Since time is of the essence when trying to get dinner on the table, we've created a cheater version that only takes 30 min! The secret is using ready-cooked beans.

Tags:Dairy free
Allergens:Sulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, cased

113 g

Onion, chopped

10 g

Garlic

2 tbsp

Tomato Paste

227 g

Cherry Tomatoes

1 can

Cannellini Beans

7 g

Thyme

1 unit

Chicken Broth Concentrate

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

7 g

Parsley

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2820 kJ
Calories674 kcal
Fat46 g
Carbohydrate41 g
Dietary Fiber9 g
Protein29 g
Sodium1724 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Mince or grate the garlic. Halve the cherry tomatoes. Drain and rinse the beans. Strip 1 tbsp thyme leaves (double for 4 people) off the stems. Finely chop the parsley.

2

Sear the sausages: Heat a large pan over a medium heat. Pierce multiple holes in the sausages with a fork. Add a drizzle of oil, then the sausages. Sear until golden-brown on all over, 1-2 min per side. Transfer to a plate.

3

Start the cassoulet: Add another drizzle of oil to the same pan. Add the onion and garlic. Cook, stirring occasionally, until the onion softens, 4-5 min. Stir in the tomato paste and cook for 1-2 more min.

4

Add the cherry tomatoes, beans, thyme, broth concentrate(s), 1/2 cup water (double for 4 people) as as much chili flakes as you like. Stir, scraping up brown bits from the bottom of the pan, until everything is combined.

5

Add the seared sausages back into the pan and nestle them in the bean cassoulet. Reduce the heat to medium-low. Simmer until the cassoulet thickens slightly and the sausages are cooked through, 7-9 min. (TIP: Inserting a thermometer into the cooked meat should display an internal temperature of 160°F.)

6

Finish and serve: Divide the bean cassoulet between plates and serve the sausage over top. Sprinkle the chopped parsley. Enjoy!