Sausage cassoulet recipe

• 275 g (9.7oz) dried cannellini or haricot beans
• 2 tbsp olive oil
• 8 good-quality chunky pork sausages
• 160 g (5.6oz) smoked pancetta, cut into 1cm strips
• 2 onions, roughly chopped
• 6 garlic cloves, peeled and flattened
• 227 g (8oz) tin chopped tomatoes
• 2 bay leaves
• 2 sprigs thyme
• 0.5 tsp paprika
• 0.25 ground coriander
• 1 heaped tablespoon soft dark brown sugar
• 600 ml (21.1fl oz) boiling water
• 60 g (2.1oz) fresh white breadcrumbs
• 1 cup peppery green salad leaves, to serve

1. Put the dried beans in a large bowl and cover with cold water.
2. Set aside, and leave to soak overnight.
3. The next day, when you are ready to cook, discard any discoloured beans or ones that float to the top, drain and set aside.
4. Preheat the oven to 140C/gas 1.
5. Heat the olive oil in a flameproof casserole and fry the sausages and pancetta until golden and well coloured; set aside.
6. Add the onions to the casserole and cook for 5-10 minutes until softened and golden.
7. Add the garlic a few minutes before the end.
8. Return the sausages and pancetta to the casserole and add the remaining ingredients, apart from the breadcrumbs.
9. Bring just to the boil, cover and bake for 2 hours.
10. Check occasionally to make sure it's not drying out and add more water if necessary.
11. After 2 hours, remove the lid, sprinkle over the breadcrumbs and bake for a further hour until the beans are tender and the top is golden and crunchy.
12. Serve with a peppery green salad.

olive oil, pork sausages, pancetta, onions, garlic, tomatoes, bay leaves, thyme, paprika, ground coriander, brown sugar, fresh white breadcrumbs, peppery green salad leaves

Taken from www.lovefood.com/guide/recipes/18198/sausage-cassoulet-recipe (may not work)