Meal Planner



Preparation time: 20 minutes

Cooking time: 60 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 800 ml Chicken Stock Cube
  • 2 cloves Garlic
    thinly sliced
  • 200 g Mung Beans
  • 2 tbsp Olive Oil
  • 2 - Red Onion
  • 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


  1. Soak the beans overnight in cold water, then drain.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with chopped fresh parsley and season again to taste. Serve hot.

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