James Moffat
Looking for a more traditional cassoulet recipe. Here’s our version of this classic dish.
Or try this decadent, pork, chicken and haricot bean version.
Or this slow-cooker lamb cassoulet recipe.
Ingredients
Method
1.Preheat a 7-litre air fryer to 200C for 3 minutes.
2.Spray sausages with cooking spray. Taking care, place sausages in air fryer basket, cook for 8 minutes, turning halfway through cooking time, or until browned.
3.Meanwhile, heat oil in a large frying pan over medium-high heat; cook onion and bacon, stirring, for 5 minutes or until onion is softened and bacon is crisp. Add garlic, capsicum and zucchini; cook, stirring, for 4 minutes or until vegetables are browned lightly. Add tomatoes and wine; bring to the boil. Add pasta sauce
and thyme; return to the boil.
4.Transfer sausages to a board and chop coarsely; add to tomato mixture with butter beans. Transfer mixture to a deep 20cm round ovenproof dish. Taking care, wipe the air fryer basket clean; place the dish in the basket. Reset the temperature to 180˚C; cook cassoulet for 8 minutes.
5.Meanwhile, combine the breadcrumbs, Gruyère and parsley in a bowl.
6.Top cassoulet with breadcrumb mixture, spray with cooking spray, then press crumbs down firmly; at 180˚C, cook for 5 minutes until breadcrumbs are golden.
7.Sprinkle cassoulet with salt flakes to serve.
