Plant Cassoulet with Tarbes Beans and Wheat Sausages
80 min 1 serving 905 kcal · 52 g proteinLevel: Expert
The nutritionist's note
Breaking the crust and folding it back in is the technique that thickens a cassoulet: the beans' starch rises and binds the liquid. Soaking is mandatory to break down the oligosaccharides that cause bloating.
Ingredients
1 serving
- dried Tarbes beans120 g
- wheat sausages180 g
- crushed tomatoes200 g
- onion80 g
- garlic10 g
- olive oil18 g
- bouquet garni5 g
Method
- 1
Soak the beans overnight, then cook them for 45 minutes with the bouquet garni.
- 2
Sear the wheat sausages in the olive oil (18 g) and set them aside, then soften the sliced onion (80 g) in the same casserole.
- 3
Combine the beans, sausages, tomatoes and garlic in a casserole.
- 4
Bake for 20 minutes at 180 °C, breaking the crust twice to thicken it.
Nutrition facts
per serving
| Energy | 905 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 96 g |
| Fat | 33 g |
| Fibre | 26 g |
| Iron | 9.6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- legumes
- gluten
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