Main Meals

Cheats cassoulet

30 minutes
1 1/2 hours
Wine/Spirit Pairing
Black Pearl Shiraz 2010

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  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 chillies, seeded and chopped
  • Olive oil, for frying
  • 500 - 750 g A mix of beef, pork, chicken or smoked sausages, quartered
  • 1 T fresh basil, chopped
  • 1 T fresh parsley, chopped
  • 2 - 4 potatoes, peeled and cut into chunks
  • 3 - 4 carrots, peeled and cut into chunks
  • 2 x 400 g chopped tomatoes
  • 1 x 400 g cannellini beans
  • 1 - 2 chicken stock cubes
  • Chopped fresh herbs, for sprinkling
  • Optional extra vegetables:
  • 1/2 cup frozen peas
  • 1 cup cut corn kernels
  • 4 - 6 chunks of baby marrow
  • 1 can beans

Preheat the oven to 180°C.

In a deep, heavy based ovenproof casserole dish, fry the onion, garlic and chillies in a little olive oil. Once soft, add the sausages.

Cook for a few minutes then add all the other ingredients – do not add additional water with the stock cubes, crumble them in. Add the extra vegetables, if using.

Cover and bake for 11/2 hours. In the last 30 minutes of cooking time, check the liquid level, as you may need to add boiling water.

Check the seasoning and serve scattered with fresh herbs.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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