Sausage and Bean Cassoulet

By SEB_UK

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 (398 ml/13 fl oz) white kidney
• or cannellini beans,
• drained and rinsed
• 1 can (398 ml/13 fl oz)
• diced tomatoes with juices
• 150 ml/5 fl oz apple cider or juice
• 1 ActiFry spoon granulated sugar
• 1 ActiFry spoon dried herbes de Provence
• Chopped fresh parsley (optional)
• Salt and pepper (optional)

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

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 cornflour with enough water
to make a smooth paste. Stir into the ActiFry pan when adding the sauce ingredients.