This is a hug in a dish. It's much simpler than most cassoulet recipes (and less expensive!) and it's wonderfully rich and filling.
4 gluten free sausages
4 rashers of bacon, sliced
1 red onion, finely chopped
5 garlic cloves, minced
1 carrot, finely chopped
1 large celery stick, finely chopped
1 potato, diced
1 tin barlotti/cannellini beans, drained and rinsed
1/2 glass red wine
2 bay leaves
1 pork stock cube and 1/2 pint hot water
1 tsp cornflour
1 tbsp Butter (or dairy free marge)
1 tbsp olive oil
In a large pan, fry the onion, carrot, celery, potato and sausages for around 10 minutes in olive oil.
Remove the sausages and remove their outer skin. Slice and return to the pan.
Add butter, bacon and garlic and fry for a further 5 minutes.
Add the beans, wine, bay leaves and season generously.
Add stock cube and water.
Bring to the boil and then simmer with the lid off for 1 hour.
Towards the end if it's still watery, add cornflour dissolved in cold water to thicken.
Serve with bread and butter!