White bean cassoulet with chestnuts, ham and thyme

Beef tomato 1
Onion 1
Garlic clove 2
Olive oil 75ml
Canned cannellini beans 820g
Classic tomato sauce 150ml
Vegetable stock 250ml
Chestnuts peeled and cooked 400g
Paprika 1tbsp
Bayleaf 1
Prosciutto or bacon 100g
Pork sausages 200g
Cooked ham hock 200g
Salt and ground black pepper To taste
Dried thyme 1tbsp
Fresh breadcrumbs 150g
Method

1. Preheat the oven to 180°C, gas mark 4.

2. Cut the tomato, onion and half the garlic in to a large dice.
3. Heat 1 tbsp oil in a frying pan, add the vegetables and cook until just browned.
4. Stir in the beans, and add the vegetable stock and tomato sauce.
5. Add the chestnuts, paprika and bay leaf. Bring to the boil, reduce the heat and cook
gently for 10 minutes.
6. Meanwhile, heat another 1 tbsp oil in a frying pan, add the prosciutto or bacon, and
sausages, sprinkle with the thyme, the remaining garlic and lots of pepper. Stir over
the heat for about 10 minutes until everything is cooked through and browned a
little. Remove and reserve.
7. Put the frying pan back on a medium-high heat with 3 tbsp oil. When hot, stir in the
breadcrumbs. Fry until golden, stirring so they don't burn.
8. Spread half the beans in a casserole, top
with the ham mixture and sausages,
sprinkle with a layer of breadcrumbs,
cover with the remaining beans and
finish with breadcrumbs. Bake for about 20
minutes until the crumbs have formed a
crisp crust. Serve hot.