Sausage, Kale and Mung Bean Cassoulet
4 people
60 minutes
20 minutes
Ingredients
- 1 pinch Black Pepper
- 800 ml Chicken Stock Cube
- 2 cloves Garlic thinly sliced
- 200 g Mung Beans dried
- 2 tbsp Olive Oil
- 2 - Red Onion sliced
- 1 - SuperValu Carrot finely diced
- 1 handfull SuperValu Fresh Parsley Flat Leaf roughly chopped, to garnish
- 1 tbsp SuperValu Fresh Rosemary finely chopped
- 300 g SuperValu Kale woody stalks removed and chopped into 5cm pieces
- 1 pinch SuperValu Salt
- 100 g SuperValu Streaky Bacon Rashers cut into chunks
- 1 pack Superquinn Award Winning Irish Sausages
Method
- Soak the beans overnight in cold water, then drain.
- Pour half of the stock into a saucepan and add the beans, streaky bacon, carrot and garlic. Bring to the boil, then reduce the heat and simmer for 30 to 40 minutes, until the beans are tender.
- Meanwhile, heat the oil in a casserole dish over a medium heat and fry the sausages until golden. Add the onions and rosemary, then reduce the heat. Cover with a lid and cook gently for 10 minutes, until the onions are soft and lightly caramelised, giving them an occasional stir. Season to taste.
- Pour in the remaining chicken stock and the cooked bean mixture and season. Bring to a simmer and cook for around 20 minutes, skimming occasionally. About 10 minutes before the cassoulet is cooked, add the kale and simmer for 2 minutes with a lid on.
- Garnish with chopped fresh parsley and season again to taste. Serve hot.
