Quick homemade cassoulet with sausages and white beans

Peel the onion, carrot and garlic. Slice the onion, cut the carrot into small cubes and mince the garlic. Chop the parsley leaves (the whole bunch, you'll save half for the end).

Open the 2 cans of white beans (400 g total), pour them into the colander and rinse them under cold water. Let them drain.

Heat the skillet over medium-high heat with no oil: Toulouse sausages release their own fat. Brown the 4 whole sausages, turning them often.

Take out the sausages and keep them in the bowl. In the fat left in the skillet, add the olive oil (0.5 tbsp), the onion and the carrot. Cook over medium heat, stirring, then add the garlic for the last minute.

Pour in the peeled tomatoes (200 g), crushing them with the spoon. Crumble the bouillon cube into 20 cl of hot water, pour it into the skillet, then add pepper.

Add the drained beans and put the sausages, cut in half, back in the skillet. Cover and let it simmer over low heat, stirring now and then. Taste before salting: the broth is already salty.

Cut a sausage in half: it should be cooked through with no pink at all (70 °C minimum). If the sauce is too runny, let it simmer with the lid off for 2 to 3 min.

Split the cassoulet between two shallow bowls. Sprinkle with the remaining half of the chopped parsley.