White Bean & Garlic Sausage Cassoulet - Cuisine Magazine - From New Zealand to the World
Comforting white bean and garlic sausage cassoulet with plant-based sausages, creamy and hearty for cold evenings. No roux or wine needed. Perfect with crusty bread and steamed greens.
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Cooking tools:
- Kitchen scale
- Heavy-based pan
- Stove
- Can opener
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Plate
Ingredients
- 1 medium onion
- 200g garlic and herb ‘pork’ sausage (see recipe) or Grater Goods Kielbasa
- 2 medium waxy potatoes
- 2 tablespoons olive oil
- 1 can cannellini beans
- 1¼ cups vegetable stock or vegan chicken stock
- parsley or thyme to serve
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