Quick & Easy

Lamb and kidney bean cassoulet

lamb and kidney bean cassoulet
1H 30M
1H 45M



1.Preheat oven to 180°C (160°C fan-forced).
2.Cook sausages in large flameproof dish over medium heat until browned all over; remove from dish. Cook bacon in same dish, stirring, until crisp; remove from dish.
3.Cook onion and garlic in same dish, stirring, until onion softens. Add rosemary, bay leaves, undrained tomatoes, beans, stock, sausages and bacon; bring to the boil. Cover; transfer to oven, bake 30 minutes. Remove from oven, remove rosemary and bay leaves; sprinkle with combined breadcrumbs and parsley. Return to oven; bake, uncovered, about 35 minutes or until liquid is nearly absorbed.
4.Divide cassoulet into serving bowls; season to taste.

This is a complete meal in a dish, but, it doesn’t reheat or freeze well, as the breadcrumbs absorb the moisture as it stands. Packaged japanese breadcrumbs (panko) can be bought from supermarkets which stock Japanese ingredients, they’re an excellent substitute for stale breadcrumbs.


Related stories