Sausage Cassoulet

Serves 4 

• 6 chunky sausages, cut in half
• 2 tbsp olive oil
• 2 onions, finely sliced
• 4 cloves of garlic, peeled and sliced
• 3 peppers, any colour, deseeded and sliced
• 70g tomato purée
• 4 tsp ground cumin
• 4 tsp paprika
• 3 tsp smoked paprika
• 2 tsp salt
• 2 tsp sugar

Freshly ground black pepper, as needed

• 800g tinned chopped tomatoes
• 400g tinned butter beans
• 400g tinned lentils 

Preparation Time: 18 minutes. Cooking Time: 1 hour. 

1. Place the sausages on a baking tray and cook. CAST OVEN: on shelf position 3 in the roasting oven or oven on R8 setting. FAN OVEN: preheated to R6/200°C/400°F. Cook for 20 minutes until brown.  
2. Meanwhile, heat the oil in a large sauté pan on the boiling plate, hotplate on boiling setting or induction hob on high and cook the onions for 5 minutes until softened and beginning to colour.
3. Add the garlic and peppers and cook for a further 5 - 10 minutes until well softened. 
4. Add the tomato purée, cumin, paprika, smoked paprika, salt, sugar and pepper until well mixed.
5. Add in the chopped tomatoes and cook for 2 minutes. Tip the beans and pulses and the liquid from the can into the pan and heat until bubbling.
6. Transfer to the simmering plate or reduce to simmering setting or medium low heat for 15 - 20 minutes.
7. Add the sausages, taste and season if necessary. Serve with crusty bread and a green salad or just on its own.