Tomato sausage and bean cassoulet by James Martin
Side dish
Meat
Medium
60 min
6 servings
ingredients
25g olive oil
12 large pork sausages
4 slices streaky bacon, cut into 2 cm slices
3 cloves garlic crushed
1 leek, diced
1 carrot diced
2 sticks celery, diced
1 shallot, diced
400g Cirio Chopped tomatoes
300g haricot beans, drained
few sprigs of rosemary
1 tbs Worcester sauce
15g butter
salt and pepper
1 small bunch parsley chopped
Pesto
1 small bunch basil
1 clove garlic
25g pine nuts
50g grated parmesan
75ml olive oil
Preparation
- Heat a large non- stick pan until hot the oil then the sausages cook for 5 minutes, until browned, pop onto the oven for 10 minutes add the bacon to the same pan and fry for another couple of minutes
- Add all the vegetables and the beans and cook for another 5 minutes
- Pour in the tomatoes then the Worcester sauce and sprinkle over the rosemary, bring to the boil then simmer for 5 minutes
- Place all the ingredients for the pesto into a small food processor, blitz until smooth
- To serve stir through the butter season then sprinkle with parsley spoon onto plates top with sausages and pesto
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