quick cassoulet

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main courses | serves 6
1. Preheat oven to 220C/gas 7. Soak porcini in 500ml boiling water. In a casserole dish heat a lug of olive oil and fry bacon until golden. Add onions, carrots, celery, garlic and half the thyme leaves and gently sauté for 10 mins, till softened. Drain porcini, reserving liquid, and add to pan with bay leaves, fry for 2–3 mins, then add wine and bring to boil till reduced by half. Add tomatoes, porcini water and drained beans, season and bring back to the boil. Reduce, simmer for 15 mins and place sausages on top.
2. Mix crumbs in a bowl with remaining thyme and a lug of olive oil. Scatter over sausages, then bake for 45–50 mins. Serve when sausages are cooked, the stew is thick and the top is crisp.

Recipe by Georgie Socratous, Photography by Sam Stowell
• from Jamie Magazine issue 7

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ingredients

• Large handful of porcini
• Olive oil
• 6 rashers smoked streaky bacon, diced
• 2 red onions, chopped
• 2 carrots, chopped
• 2 sticks of celery, chopped
• 1 garlic clove, finely sliced
• ½ bunch of thyme, leaves picked
• 2 bay leaves
• 380ml red wine
• 3 x 400g tins tomatoes
• 2 x 400g tins cannellini beans
• 8 sausages
• Large handful of breadcrumbs

user comments

2 comments

1. Sarah Thu 25 Feb 2010 @ 04:59 I made it and it was delish! But I did substitute saugsages for ground beef, just because. I'm sure it's completely amazing with some spice italian sausage...

2. farida harun Sat 05 Dec 2009 @ 06:14 hi jamie,i love your cooking so much.i live in kenya.i wish you could come to kenya and do a live cooking show.hoping to hear from you.