Tia’s Cassoulet

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Ingredients
½ tsp olive oil
6 good quality pork sausages
10 new potatoes  – skin on – halved
2 celery sticks
2 carrots
1 large red onion, chopped
2 garlic cloves, crushed
1 x 400g can chopped tomatoes
half a glass of red wine
1 tsp herbes de provence
2 bay leaves
4 sprigs fresh thyme
250g of Cypressa white kidney beans (soaked overnight)
1 stock cube
handful fresh flatleaf parsley chopped

Method
Add Olive Oil to a large deep saucepan – I use a lovely large La Crueset Cast Iron one.

Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned. I then chop the sausages into 4 cm chunks for the children – You don’t have to do this bit)

Trim the celery and peel the carrots and cut them into chunks about 2cm thick.

Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned.

Add the garlic to the pan with the sausages and onions and cook for 3-4 minutes,
Stir in the , celery, carrots, and new potatoes, cook for further 10 mins, until softened slightly.

Add red wine, allow to simmer for another 10 minutes.

add 300ml water, then sprinkle over the stock cube.

Stir in the bay leaves and thyme and herbs de provence .
Bring the cassoulet to a simmer on the hob, then cover with a lid , cook for 30 minutes.
Stir in the beans. Cover with the lid again and cook for another 90 minutes.
Just before the cassoulet is ready,add the parsley and stir through. Do add more water if necessary.

The perfect winter meal.

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