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    Summer sausage cassoulet

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    Summer sausage cassoulet

    • Total time: 30 minutes 30 minutes

    Serves: 4


    375g pack Waitrose 12 Pork & Herb Chipolatas
    2 onions, chopped
    3 cloves garlic, crushed
    2 x 400g cans essential Waitrose Flageolet Beans, rinsed and drained
    500ml chicken stock
    3 tbsp Waitrose 1 Pesto Alla Genovese
    200g pack fine green beans, halved


    1. Heat a large frying pan and fry the chipolata sausages for 6-8 minutes, shaking the pan frequently until browned.

    2. Add the onions, garlic, flageolet beans and stock and bring to a gentle simmer. Cover with a lid and cook gently for 10 minutes.

    3. Stir in the pesto and green beans and cook for a further 10 minutes until the beans are tender and the juices slightly thickened. Serve in shallow bowls. 

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