Fry the bacon lardons in the rapeseed oil until the start to brown, then turn down the heat and fry the carrots, onion, garlic and thyme together for 5 minutes.
Add the butterbeans and tomatoes, cover with the beef stock and cook in the oven at 150° for one and a half hours to reduce the stock to a gravy consistency. Cook the sausages as you normally would so they are ready at the same time as the cassoulet.
To serve, plate up the butter bean mixture and top with the sausages.
All ingredients used in this recipe are available to purchase from the Fodder farm shop