Beat those winter hunger pangs with this simple but filling recipe from RTÉ's Guerrilla Gourmet.

Ingredients

  • 8 good quality free range pork sausages 
  • 1 l tomato passattae
  • 2 tins cooked butterbeans
  • 100 g green beans
  • 1 bulb garlic
  • 1 large carrot
  • 2 red onions
  • 100 g frozen broadbeans
  • 1 large celery stick
  • 100 ml red wine
  • 50 ml balsamic vinegar

Basil Pesto:

  • 100 g fresh basil
  • 50 g pine nuts
  • 50 g grated parmesan
  • 100 ml olive oil

Method

Cassoulet:

  1. Chop onions, garlic, carrot and celery, and fry in a saucepan on a low heat until soft.
  2. Add red wine and balsamic vinegar. Reduce by half, then add in tomato passatta and simmer for 30 minutes.

Pesto:

  1. Blitz all ingredients together in food processor.

To Serve:

  1. Fry off sausages and keep warm in the oven. Bring tomato sauce to the boil.
  2. Add in cooked butterbeans, broad beans and green beans, and simmer for 5 minutes.
  3. Divide cassoulet between 4 plates.
  4. Slice sausages in half, and place on top of cassoulet. Drizzle with some basil pesto and serve.