450 g/1 lb/4 cups haricot (navy) beans, soaked for several hours and drained
3 garlic cloves, crushed
1.2 litres/2 pts/5 cups water 30 ml/1/2 tbsp olive oil
6 large vegetarian sausages, cut into bite-sized pieces 100 g/4 oz/1 smoked tofu, cubed
1 bouquet garni sachet
1.5 ml/1/2 tsp ground mace 400 g/14 oz/1/2 large can chopped tomatoes 30 ml/1/2 tbsp tomato puree (paste)
Salt and freshly ground black pepper 25 g/1 oz/1/2 tbsp butter or margarine, melted
100 g/4 oz/1/2 cup s wholemeal breadcrumbs 15 ml/1 tbsp chopped parsley
Put the beans in a large flameproof casserole (Dutch oven). Add the garlic and water. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer gently for 1 hour. Meanwhile, heat the oil in a frying pan (skillet) and fry (saute) the sausages until golden brown. Add the tofu and toss together. Stir these into the beans with all the remaining ingredients except the butter or margarine, breadcrumbs and parsley. Season well. Bring to the boil, cover and simmer gently for 2 hours or until the beans are tender and bathed in a rich sauce. Taste and re-season if necessary. Discard the bouquet garni. Mix the melted butter with the breadcrumbs and parsley. Scatter over the surface of the cassoulet and place under a moderate grill (broiler) until the top is golden brown and crisp.
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