Turkey and Bean Cassoulet

A warming combination of lean turkey, spicy sausage and beans makes this version of the country dish from south-west France a hearty main meal. It is served, as is traditional, with a crisp breadcrumb topping.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
5 ml/1 tsp sun-dried tomato purée (paste)
A pinch of dried thyme or mixed herbs
150 ml/¼ pint/2/3 cup very hot (not boiling) chicken or vegetable stock
225 g/8 oz thinly cut lean turkey steaks
50 g/2 oz coarse-cut dry-cured French sausage, diced
400 g/14 oz/large can of mixed beans, drained and rinsed
200 g/7 oz/small can of tomatoes, preferably with basil
15 ml/1 tbsp olive oil
25 g/1 oz/½ cup fresh white or wholemeal breadcrumbs
Salt and freshly ground black pepper


  1. Put the onion in the ceramic cooking pot. Blend together the garlic, tomato purée, herbs and about half the chicken stock, pour over the onion and switch on the slow cooker to Low. Leave to warm for a few minutes while measuring and preparing the rest of the ingredients.
  2. Cut the turkey steaks into strips about 2 cm/¾ in wide. Add to the pot with the diced sausage and the beans. Mix together the remaining stock and the tomatoes and pour over. Cover and cook for 3-5 hours or until the turkey and onions are very tender.
  3. Towards the end of the cooking time, heat the oil in a frying pan until hot. Add the breadcrumbs and cook, stirring constantly, for 3-4 minutes until lightly browned and crisp.
  4. Season the cassoulet to taste with salt and pepper. Spoon half into a bowl or freezer container and leave to cool. Spoon the rest on to a warm serving plate and sprinkle the browned breadcrumbs over. Serve straight away.


Second serving
Either cover the cooled cassoulet and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, heat gently in a saucepan with an extra tablespoonful of stock or water and allow to bubble for about 5 minutes.


Cook's tip
Make a crunchy garlic bread topping for the second serving. Reheat the cassoulet in a heatproof casserole dish (Dutch oven), then top with 3 thin slices of French bread, lightly toasted and spread with 15 g/½ oz/1 tbsp of butter blended with 1 small crushed garlic clove or 2.5 ml/½ tsp of garlic purée. Cook under a moderate grill (broiler) for a few minutes until lightly browned and crisp.