Quick ‘Cassoulet’ with Sausage and White Beans

Jan Scott April 14, 2016

Adapted from Real Simple

You’ll Need

  • 1 Tbsp olive oil
  • 1 lb mild Italian sausages, casings removed
  • 1 onion, thinly sliced
  • 3 carrots, peeled and diced into ½-inch pieces
  • 3 parsnips, peeled and diced into ½-inch pieces
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1½ cup chicken broth
  • 3 cans (540 ml each) navy beans, drained and rinsed
  • 5 sprigs thyme, or 1 teaspoon dried thyme leaves
  • Salt and pepper
  • 1 cup plain breadcrumbs or panko
  • 1/3 cup chopped fresh parsley
  • 2 Tbsp olive oil

Prep and Cook

  • 1
    In a Dutch oven, heat the oil over medium heat. Cook the sausage until well browned, breaking it up with a wooden spoon. Remove and drain on paper towels. Set aside.
  • 2
    Add the onion, carrots and parsnips to the pot and cook, stirring often, until slightly softened, about 5 minutes. Add the garlic, tomato, chicken broth, beans, thyme and sausage meat to the pot and bring to a boil, scraping up any brown bits that have stuck to the bottom. Season well with salt and pepper.
  • 3
    Reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, until thickened and the vegetables are tender.
  • 4
    Heat oven to 400° F. In a bowl, combine the breadcrumbs, parsley, 1 teaspoon of salt and the olive oil. Sprinkle evenly over the cassoulet and place in the oven. Bake, uncovered, until the crust is golden brown, 10 to 15 minutes.

Tagged under:

Category: No Category

Similar Related Posts: