Sausage Cassoulet

Sausage Cassoulet

4 low fat sausages (my Waitrose sausages were 1.5pts each)
410g can butter beans, rinsed and drained (4 pts)
2 tsp olive oil (1 1/2pts)
1 large onion, thickly sliced
2 cloves garlic
1 tbsp chopped fresh rosemary
small can chopped tomatoes
100ml vegetable stock
2tbsp fresh breadcrumbs (1/2 pt)
1 tbsp chopped parsley

1. Arrange the sausages on a grill pan and grill for 10-15 minutes, turning frequently, until the sausages are cooked through.
2. Meanwhile, heat the oil in a saucepan, add the onions and cook for 8-10 minutes until they are softened and tinged brown at the edges. Add half the garlic and rosemary, then add the tinned tomatoes, stock and the drained beans. Season and bring to a simmer. When the sausages are ready, add to the sauce and simmer for 5 minutes. Mix the second clove of garlic with the breadcrumbs and parsley.
3. Transfer the beans and sausages to a heatproof dish. Scatter the herby breadcrumbs over the surface then pop the dish under the grill until the breadcrumbs have browned. Serve with a green vegetable such as broccoli.
Serves 2, 6 pts per serving