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Easy Cassoulet With Sausage and White Bean Recipe

Fast & Easy Dinner: White Bean and Sausage Cassoulet

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


White Bean and Sausage Cassoulet

White Bean and Sausage Cassoulet

Easy Cassoulet With Sausage and White Bean Recipe 2010-01-05 13:04:13


  1. 2 tsp oil
  2. 3 links (10 oz) Italian sausage
  3. 2 medium carrots, thinly sliced
  4. 2 stalks celery, sliced
  5. 1 large onion, chopped
  6. 2 tsp minced garlic
  7. 3 cans (15.5 oz each) Great Northern beans, rinsed
  8. 2 cans (14.5 oz each) fire-roasted diced tomatoes
  9. 1⁄2 cup water
  10. 1 tsp dried thyme leaves
  11. Seasoned Crumb Topping
  12. 2 tsp oil
  13. 1 tsp minced garlic
  14. 2 cups coarse fresh bread crumbs from a baguette
  15. 2 Tbsp each grated Parmesan and chopped parsley


  1. Heat oven to 375ºF. You’ll need a rimmed baking sheet lined with foil.
  2. Heat oil in a 5-qt pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.
  3. In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.
  4. 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.
  5. 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.

Serves 8.

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AlexisSF AlexisSF 7 years
i made this last night — i used chicken sausages, added spinach and chili flakes, and used chicken stalk instead of water and it was AMAZING. this recipe will for sure be in my rotation.
Fitness Fitness 7 years
This looks great. I love cassoulet. I wonder if my girls will eat it?
GummiBears GummiBears 7 years
Yum I like cannellini beans. I might give this a go, but sub the sausages for some chicken sausages.
Cocoangel Cocoangel 7 years
Cassoulet's are great for using up the last bit of white wine from an open bottle. You could just replace the water in this recipe with a dry white.
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