Provençal Cassoulet (to serve with Reduced Fat Sausages)

Serves 4


Prep time – 10 mins

Cooking time – 1hr 15mins


1 medium onion

2 cloves garlic

1 spray olive oil

1 medium carrot

½ tbsp maple syrup

½ tbsp cider vinegar

½ tbsp reduced salt soy sauce

1 tin chopped tomatoes (400gm)

1 tin cannellini beans (400gm)

100 ml chicken or vegetable stock


Finely chop the onion and garlic, add to an oven proof pan with a spray of olive oil and soften over a medium heat.  Dice the carrot and add to the onion and garlic mix.  Continue to cook for a further 5 minutes.

Increase the heat and add the syrup, vinegar and soy sauce.  Allow the liquid to reduce taking care not to let it catch on the bottom of the pan.  Drain the cannellini beans and rinse in cold water.  Finally add the tomatoes, the drained beans and the stock to the pan and stir well.

Once the contents have come to a gentle boil, cover and bake in the oven for 1 hour, stirring half way through cooking.  Season to taste.

These can be made in a double batch and frozen, or they’ll keep in the fridge for 3-4 days and the flavours only improve with time!  Chicken stock gives a better depth of flavour and the better the stock, the better the end result. Serve piping hot with Super Slim sausages and lots of fresh greens – curly kale, spinach, or savoy cabbage all work well.

If you’re making these for a vegetarian or vegan to serve with Super Green balls for instance, just replace with a suitable alternative stock. 


Special Offers

Would you like to receive special offers from us? If so, complete the form below and well add you to
our email list!