In a large pan fry the onion, carrot and mushrooms in 2 tbsp oil until they start to caramelise. Add the garlic and cook for a further minute.
Add the wine and simmer until reduced by half. Then add the tomatoes, tomato puree, wine, stock, thyme and beans. Season with black pepper, then simmer for 20-30 minutes.
In a separate pan cook the sausages in 1 tbsp oil according to the cooking instructions on pack. Add to
the cassoulet and serve.