CASSOULET

CASSOULET

Serves 4

1.5 Syns per serving

8 Syn Free SW sausages
1 onion, finely chopped
2 cloves of garlic, crushed
4 rashers of bacon, all visible fat removed and the lean part, chopped
100ml of dry white wine - 6 Syns
290ml hot vegetable stock
400g can of baked beans
400g can of Flageolet or Butter Beans
4 sprigs of thyme
2 tbsp. fresh parsley, chopped

Pre-heat the oven to 170C/Gas 3.
Spray a heatproof casserole dish well with Frylight and cook the sausage chunks, onion, garlic and bacon pieces, until the onion has softened. 
Add the white wine and bubble rapidly until reduced.
Add the stock, beans and thyme. Bring to the boil, cover with a lid and place in the oven and cook for one and a half hours, or until the sauce has reduced and thickened.
Remove the sprigs of thyme and sprinkle with the chopped parsley.