Vegan Sweet Potato And Bean Cassoulet

INGREDIENTS:

• 1 sweet potato
• 3 small carrots
• 5 large cavolo nero leaves - de-stemmed 
• 3 tins of organic cannellini beans 
• 15 cherry tomatoes 
• 2 onions
• 4 cloves of garlic
• 100ml red wine
• 1 stock cube
• 3 tablespoons of cooking olive oil
• 6 vegan sausages (we used Meatless Farm)
• 2 bay leaves
• 5 sprigs of oregano
• 1 stick of celery

METHOD:

1. Pour the olive oil into a large pan; we used the Denby Cast Iron Shallow Casserole. Let the oil warm up on a medium heat.
2. Add chopped onions and fry until they darken. Just before they get to this stage, add the sausages. Both the sausages and onions should be brown.
3. Remove sausages and put aside. Add garlic, chopped celery, chopped cavolo nero and let cook for a few minutes, stirring regularly.
4. Cut the tomatoes, splitting them, and add to pan. Press them while stirring, releasing juices. Continually stir.
5. Add the wine, chopped sweet potato, and chopped carrots and continue to mix. Don't let the mixture dry out. If it does, add a splash of water.
6. A few minutes later, add beans with the liquid from the tins. Add stock and salt.
7. Add bay leaves and oregano; the dish should have a sweet smell of wine. If not apparent, add more wine. Add boiling water to cover the ingredients in the pan.
8. Cover and let it cook on a medium-high heat for 30-40 minutes, or until carrots are tender. Let some of the water boil off and evaporate. You don't want a watery soup, but more of a stew-type consistency. If the water level is too high, remove some with a spoon.
9. Once ready, add sausages from earlier, and serve alongside roasted vegetables, grains, and a good loaf of bread.