Sausage and Bean Cassoulet

By TFAL_USA

The solution for starving hikers

Ingredients

• 12 small (breakfast-style) pork sausages
• 1 large onion, thinly sliced
• 1 ActiFry spoon vegetable oil (optional)
• 1 can (14oz) white kidney or cannellini beans, rinsed and drained
• 1 can (314 oz) diced tomatoes with juices
• 2/3 cup apple cider or juice
• 1 ActiFry spoon granulated sugar
• 1 ActiFry spoon dried herbes de Provence
• Chopped fresh parsley (optional)
• Salt and pepper (optional)

Preparation

Step 1

Place the sausages in the ActiFry pan. Cook for 10 minutes. Add the onion. Add the oil if needed to prevent sticking. Cook for 5 minutes.

Add the beans, tomatoes with juices, apple cider, sugar and herbs. Cook for 10 minutes or until sausages are cooked through.

Season to taste with salt and pepper (if using).
Garnish with parsley (if using).



*Chef Recommendations:*
For a thicker sauce, blend 1 ActiFry spoon of cornstach with enough water to make a smooth paste. Stir into the ActiFry pan when adding the sauce ingredients.