Quick sausage cassoulet

One for the blokes.

Serves 2

Handful small smoked bacon lardons
6 Toulouse sausages
2 tbsp vegetable oil
25g butter
1 onion, finely chopped
3 cloves garlic, rougly chopped
1 glass red wine
1 tin chopped tomatoes
1 tin flageolet or borlotti beans, drained and rinsed
a few sprigs of thyme

In a large open frying pan, brown the lardons and sausages in the fats.  Add the onion, season well then sweat thoroughly for 15 minutes, scraping up the browning residues from the bottom of the pan.  Add the red wine and simmer until reduced.  Add tomatoes and thyme and cook again until well reduced and thickened, stirring frequently.  Add the beans and a glass of water then cook for ten minutes or until the sausages are cooked through and the beans are softened.  Fish out the thyme stalks and serve away.