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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Cassoulet Mauricien 

Mauritian Cassoulet Share 

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  1. 500 grams Cannellini beans
  2. 1 medium onion, finely chopped
  3. 500 grams Continental sausages
  4. 200 grams smoked bacon, medium sliced & cut into 3 cm pieces
  5. 500 grams beef
  6. 225 grams canned finely crushed tomatoes
  7. 1 tablespoon chopped parsley
  8. 1 tablespoon chopped thyme
  9. 8 cloves
  10. 1 teaspoon garlic crushed
  11. 1 teaspoon ginger crushed
  12. 4 medium red chillies (optional)
  13. salt to taste
  14. oil as indicated
  15. 1 litre water


  1. Wash Cannellini  beans in running cold water. Soak in cold water for 1 hour. Drain, place in pressure cooker with 1 litre of water. Add salt to taste and the cloves. Bring to boil and cook under pressure for 15 - 20 minutes. Release pressure and check if beans are cooked but are still firm. If not cooked enough, cook under pressure for a few minutes more. Remove from heat.
  2. Chop onions with a sharp knife very finely.
  3. Place sausages in a microwave proof dish in one layer. Prick each sausage with a tooth pick all over (to prevent bursting) in several places. Cover with kitchen paper and cook under high for 6 minutes. Remove and allow to cool. Cut into 2-3 cm long pieces or according to your own preference.
  4. Cut beef into bite size pieces. Season with salt and crushed black pepper to taste.
  5. Heat up a large casserole pan over medium high heat and add 4 tablespoons oil. Add the sliced onion, crushed garlic, crushed ginger and thyme until the onions slices become transparent. Add the finely crushed tomatoes and simmer until the sauce is well blended and the tomatoes are well cooked. Stir sauce at intervals to prevent burning.
  6. Add beef pieces to tomato sauce and mix well. Continue to cook for about 10 minutes or until the meat becomes opaque. Optional: add the sliced red chillies. Add the bacon pieces, cut sausages and mix well together without crushing the sausages. Cook over low heat for a further 5 minutes or until bacon pieces are cooked.
  7. Drain the Cannellini beans from the cooking water. Retain the water for adding to dish later. Add the cooked Cannellini beans to the beef, bacon, sausage and tomato mixture in the pan and carefully mix well together. Do not mash up the beans. Cook for a further 10 minutes.
  8. Add the retained boiled water to the pan and carefully mix well together. Cook for a further 20 minutes or until the sauce reaches the desired consistency, according to your own preference. It has to be bit liquid as the beans will continue to absorb the water. If there is not enough sauce you can stir in some hot water.
  9. Add salt to taste.
  10. Serve hot and eat with bread or rice.
  11. Bon Appetit.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.