Recipe of the week JB's Cassoulet

This is a good hungry gap recipe from GROW HQ Head Chef JB Dubois, using the remaining old season veg and adding some store cupboard ingredients (cannelini beans) and good quality sausages to make a delicious peasant cassoulet.


400g cannelini beans soaked in water over night (or use a tin of precooked)

200g diced smoked streaky bacon

8 large rustic sausages ( I am using Jane Russel’s venison sausages)

1 chopped celery stalk

1 diced white onion

2 peeled and diced carrots

4 crushed garlic cloves

1 small tin of chopped tomatoes

2 table spoon of olive oil

1 bay leave

2 to 3 pinches of sea salt

1 pinch of cracked black pepper


Soak the cannelini beans overnight in water in the fridge.  Fry off the bacon and sausages in a large stock pot on medium heat with 2 tablespoons of olive oil until golden brown.  Add the chopped vegetables and seasoning and stir in for 2 minutes. Add the drained soaked beans and chopped tomatoes and bay leave. Cover with cold water up to 1 cm above the beans and bake in the oven at 130℃ for 1.5 to 2 hours lid on.