Sausage and white bean cassoulet
1 HOUR | SERVES 4 | EASY
olive oil 1 tbsp meaty pork sausages 8 butternut squash 450g, peeled and cut into 1cm pieces
oregano 4 sprigs
garlic 2 cloves, finely chopped cavolo nero 150g, tough stems removed, leaves roughly chopped
cannellini beans 400g tin, drained and rinsed tomatoes on the vine 5 small, halved
• Heat the oil in a large deep frying pan over medium-high heat and brown the sausages on all sides. Remove the sausages from the pan.
• Cook the squash and oregano in the pan for 10 minutes or until starting to colour. Add the garlic and stir for 1 minute. Add the cavolo nero and cook until wilted. Add the beans and 200ml water, season, and bring to a simmer. • Heat the oven to 200C/fan 180C/gas 6. Nestle the sausages and tomatoes into the pan and bake for 30-35 minutes or until the sausages are cooked through and the squash is tender.
PER SERVING 510 KCALS | FAT 31G SATURATES 10.6G | CARBS 34.2G | SUGARS 10.8G FIBRE 7.5G | PROTEIN 19.8G | SALT 1.6G