Quick ‘Cassoulet’ with Sausage and White Beans

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

  • 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.
  • 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.
  • Reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, until thickened and the vegetables are tender.
  • 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.


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