I made this dish last week to use the three overripe tomatoes that were sitting in our fridge – nothing goes to waste! This is a lovely and heartwarming dish, which reminds me a bit of a vegetarian version of the French cassoulet.
The quantities in the recipe are for 2. It’s ready in 40 minutes or so.
- 1 tablespoon of olive oil
- 3 garlic cloves, peeled and quartered
- 1 pinch of ground cayenne pepper
- 4 ripe tomatoes, diced
- ¼ teaspoon of demerara sugar
- 2 cups of cooked white beans (I cooked ¾ cup of dried white beans with ½ garlic clove using the oven method)
- 1 bay leaf
- 1 cup of water
- Vegetarian sausages (I added for both of us 7 vegetarian Frankfurter sausages from Tivall)
In a cooking pot over medium heat, add the olive oil, garlic and cayenne pepper, and cook stirring often until the garlic is lightly golden.
Reduce the heat to medium-low, add the tomato and sugar, and simmer for 10 minutes stirring often, until the tomato is in purée.
Increase the heat back to medium, add the white beans, bay leaf, salt and pepper to taste, stir in the water, and place the vegetarian sausages on the top. Simmer covered for 10 minutes, and uncovered for 10 minutes more until reduced.
Enjoy with fresh crusty whole grain bread (for the sauce!) and Dijon mustard.