Mary Berry Chipolata Cassoulet

This easy Mary Berry Chipolata Cassoulet is a quick and hearty one-pot meal, perfect for busy weeknights. Packed with tender sausages, creamy baked beans, and a smoky kick from chipotle, it’s both comforting and nutritious. You can easily swap in ingredients you have on hand, making it a flexible family favourite!

This Chipolata Cassoulet Recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed:

• 2 tbsp sunflower oil
• 12 chipolata sausages
• 2 onions, thinly sliced
• 2 garlic cloves, crushed
• 1 red pepper, deseeded and cut into 3cm pieces
• 1 tsp chipotle paste
• 2 tsp sweet smoked paprika
• 1 tbsp tomato purée
• 100ml white wine
• 200ml chicken stock
• 1 x 400g tin baked beans
• 275g cherry tomatoes

How To Cook Chipolata Cassoulet:

1. Brown the sausages: Heat 1 tablespoon of sunflower oil in a deep frying pan or flameproof casserole over high heat. Add the chipolata sausages and fry until browned all over. Set them aside on a plate.
2. Cook the veg: Add the remaining oil to the pan if needed, then stir in the onions, garlic, and red pepper. Fry for a few minutes until they soften.
3. Add the spices: Stir in the chipotle paste, smoked paprika, and tomato purée, mixing everything well.
4. Pour in the liquids: Add the white wine and chicken stock, followed by the baked beans. Return the sausages to the pan. Cover with a lid and bring to the boil. Once boiling, reduce the heat and simmer for about 25 minutes.
5. Add the tomatoes: Stir in the cherry tomatoes and simmer for a few more minutes until they soften but hold their shape.
6. Serve: Serve the cassoulet hot, alongside mashed or jacket potatoes.

Recipe Tips

• Brown the sausages well: Make sure the sausages are browned evenly before adding them to the casserole. This adds extra flavour and makes the dish more delicious.
• Adjust spice levels: If you like it milder, use less chipotle paste. If you prefer it hotter, add a bit more. This way, the dish suits your taste.
• Simmer gently: After bringing the casserole to a boil, lower the heat and let it simmer slowly. This helps blend all the flavours nicely.
• Don’t overcook the tomatoes: Add the tomatoes at the end so they soften but still hold their shape. This keeps the texture of the dish perfect.
• Use quality stock: Good chicken stock makes a big difference. If possible, use homemade or a high-quality stock for richer flavour.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Chipolata Cassoulet cool to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: After the cassoulet cools down, place it in a freezer-safe container. You can freeze it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight, then reheat until hot.

Nutrition Facts

Serving Size: 1 cup

• Calories: 380
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 1100mg
• Potassium: 600mg
• Total Carbohydrate: 30g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 20g

Try More Mary Berry Recipes:

• Mary Berry Beef Cannelloni
• Mary Berry Beef Cobbler
• Mary Berry Beef Ragu
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Mini Beef Wellington