Sausage, Kale, And Flageolet Cassoulet

Total Time: 13 hrs 55 mins Preparation Time: 12 hrs Cook Time: 1 hr 55 mins

Ingredients

• Servings: 4
• 200 g flageolet beans
• 3 tablespoons oil
• 500 g sausages
• 4 garlic cloves
• 1 tablespoon rosemary
• 1 onion
• 800 ml chicken stock
• 75 ml double cream
• 300 g kale
• handful parsley

Recipe

• 1 if you're using dried beans, soak the flageolets overnight in cold water, then drain, cover with fresh water and cook until tender but still holding their shape. this will take anything from 1-2 hours.
• 2 heat the oil in a deep, heavy-based casserole dish and fry the sausage pieces until golden brown.
• 3 add the garlic and rosemary, then turn down the heat and stir in the onions.
• 4 cover with a lid and cook gently for 15 minutes until the onions are soft and gently browning, giving the occasional stir.
• 5 pour in the chicken stock, add the cooked, drained beans, and season.
• 6 bring to a relaxed simmer and cook for around 20 minutes, skimming as necessary.
• 7 stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on and another 10 minutes without.
• 8 adjust the seasoning and finish with the chopped parsley.