Sunday, 25 November 2012

What to eat today - Sausage, kale and flageolet cassoulet

I don't know about you, but in our household on a Sunday, there are three things that happen without fail.

1. Extra hot lattes and honey toast in bed
2. A dash to the shops to get the Sunday Times AND
3. No matter what the weather, something will be put on the stove to cook and bubble away filling the house with delicious and comforting aromas. 

This particular recipe, from Leon, is just gorgeous. I can't claim to have discovered it myself - but when I tasted it for the first time, I knew it would become a Sunday fave (thanks Nick and Fi). For starters, I love anything with sausages and beans, throw in kale and crispy bread and I am sold!

Sausage, kale and flageolet cassoulet Photograph: Tricia de Courcy Ling for the Guardian

Serves 4

2 tins cooked flageolets beans (you can use others, I have used butter beans and they are just as good)
3 tbsp extra virgin olive oil
500g sausages (cumberland or toulouse), cut into 2.5cm chunks
4 cloves garlic, thinly sliced
1 heaped tbsp rosemary, finely chopped
1 large or 2 small red onions, cut into large chunks
800ml chicken stock
75ml double cream
300g kale (woody stalks removed), chopped into 5cm pieces
Small handful of flat-leaf parsley, roughly chopped
Crispy bread - ciabatta or a french baguette 

  1. Heat the oil in a deep, heavy-based casserole dish and fry the sausage pieces until golden brown
  2. Add the garlic and rosemary, then turn down the heat and stir in the onions. 
  3. Cover with a lid and cook gently for 15 minutes until the onions are soft and lightly browning, giving the occasional stir.
  4. Pour in the chicken stock, add the beans and season.
  5. Bring to a relaxed simmer and cook for around 20 minutes, skimming as necessary. 
  6. I add a bit of lemon zest in here, but that is up to you
  7. Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on and another 10 minutes without. 
  8. Adjust the seasoning and finish with the chopped parsley.
  9. Serve with crispy bread and a buttery white chardonnay ... mmm

Happy Sunday y'all