Traditionally, cassoulet is a slow-cooked dish that requires duck confit and dried beans. However, this recipe simplifies the technique and streamlines the ingredients. Hearty sausage replaces the confit, and canned white beans stand in for their time-consuming dried cousins. Fire-roasted tomatoes provide a rich thickness and a crispy topping of bread crumbs stirred with parmesan cheese is a flavorful finish. To make this dish the star of a meal that's ideal for Winter entertaining, start with a baked brie and offer gingerbread palmiers as dessert. Look at the recipe and
- 2 tsp oil
- 3 links (10 oz) Italian sausage
- 2 medium carrots, thinly sliced
- 2 stalks celery, sliced
- 1 large onion, chopped
- 2 tsp minced garlic
- 3 cans (15.5 oz each) Great Northern beans, rinsed
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 1⁄2 cup water
- 1 tsp dried thyme leaves
- Seasoned Crumb Topping
- 2 tsp oil
- 1 tsp minced garlic
- 2 cups coarse fresh bread crumbs from a baguette
- 2 Tbsp each grated Parmesan and chopped parsley
- Heat oven to 375ºF. You’ll need a rimmed baking sheet lined with foil.
- Heat oil in a 5-qt pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.
- In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.
- Cut sausages into 1⁄4-in.-thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.
- Topping: Toss oil and garlic with bread crumbs; spread on prepared baking sheet. Bake 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve topping with cassoulet.
- Main Dishes, Beans