Best 2 Sausage And White Bean Cassoulet Recipes

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Indulge in a culinary journey with our diverse collection of sausage and white bean cassoulet recipes. Embark on a flavorful adventure as we present a medley of traditional and innovative takes on this classic French dish. From the hearty and comforting 'Classic Sausage and White Bean Cassoulet' to the vibrant and modern 'One-Pot Sausage and White Bean Cassoulet with Spinach and Sundried Tomatoes,' each recipe promises a unique gustatory experience.

For those seeking a vegetarian delight, the 'Vegetarian Sausage and White Bean Cassoulet' offers a satisfying meatless option, while the 'Slow Cooker Sausage and White Bean Cassoulet' provides an effortless and time-saving alternative.

Explore the rich flavors of the 'Sausage and White Bean Cassoulet with Kale and Roasted Garlic' or savor the smoky goodness of the 'Smoked Sausage and White Bean Cassoulet.' Each recipe is carefully crafted to tantalize your taste buds and leave you craving for more.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with our comprehensive collection of sausage and white bean cassoulet recipes.

Let's cook with our recipes!

SAUSAGE AND WHITE BEAN "CASSOULET"



Sausage and White Bean

An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.

Categories     Bean     Onion     Tomato     Sauté     Quick & Easy     Casserole/Gratin     Sausage     Winter     Parsley     Gourmet

Yield Serves 2

Number Of Ingredients 14

4 sweet Italian sausage links (about 10 ounces total), skins pricked all over with a fork
1 teaspoon olive oil
2 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups)
2 garlic cloves, chopped fine
1 1/2 teaspoon mixed chopped fresh herbs such as rosemary, thyme, and/or sage or 3/4 teaspoon mixed dried herbs, crumbled
1 bay leaf
1/2 cup chopped scallion greens or fresh parsley (wash and dry before chopping)
a 14 1/2-ounce can diced tomatoes including juice
19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
For topping
1 tablespoon olive oil
2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

Steps:

  • In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
  • In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
  • Make topping:
  • In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
  • Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

SAUSAGE AND WHITE BEAN CASSOULET



Sausage and White Bean Cassoulet image

Provided by The Hearty Boys

Categories     main-dish

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 16

2 pounds dried great Northern beans
1 pound duck sausage
2 onions, 1 diced, 1 left whole
3 carrots, 2 sliced 1/4-inch thick, 1 left whole
4 thyme sprigs
6 bay leaves
2 tablespoons olive oil
1/2 pound thick sliced center cut bacon, cut into 2-inch pieces
10 cloves garlic, chopped
1 pound kielbasa, sliced 1/2-inch thick
2 cups red wine
2 cups beef broth
4 tablespoons tomato paste
1 tablespoon salt
2 teaspoons black pepper
Crusty baguette, for serving

Steps:

  • Wash the beans well and put them in a large stockpot. Add water to the beans to cover by 2 inches and set over high heat. Bring to a boil for 2 minutes, remove from the heat, cover and let stand 1 hour.*
  • Preheat the oven to 375 degrees F.
  • Put the duck sausage on a baking sheet and place it in the oven for 15 to 20 minutes. Remove and let cool. The sausage will not be fully cooked through.
  • Add the whole onion, whole carrot, 2 of the thyme sprigs and 3 of the bay leaves to the beans. Add more water to the pot to cover again by 2 inches. Bring to a boil, lower the heat and let simmer until the beans are mostly tender but with still a little bite to them, about 50 to 60 minutes. The beans will have soaked up all most all of the liquid you cooked them in.
  • Meanwhile, pour the olive oil into a large skillet and place over medium heat. Add the bacon and cook stirring every now and then until crispy, about 2 to 3 minutes. Using a slotted spoon remove the crispy bacon pieces to a paper towel lined plate and reserve. To the same skillet, add the diced onion, sliced carrots and garlic and sweat the mixture for 20 minutes, until the onion begins to turn translucent.
  • Slice the duck sausage on the bias into 1/2-inch thick pieces and add them to the vegetable mix. Add the remaining bay leaves, thyme sprigs and sliced kielbasa and cook, stirring, for 5 minutes. Next add the wine, beef broth, tomato paste and salt and pepper. Raise the heat to high, bringing the mixture to a boil. Stir well to dissolve the tomato paste and lower the heat. Allow to simmer for 5 minutes.
  • Remove the whole onion and carrot from the beans, add the vegetable sausage mixture to the stockpot and return to a low heat. Stir well and cover. Let the cassoulet simmer for 15 to 20 minutes, or until most of the wine mixture has been absorbed by the beans. Spoon into a casserole dish, sprinkle the top of each serving with some of the reserved crispy bacon and serve with a crusty baguette on the side.

Tips:

  • Soak the beans overnight before cooking. This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of sausages for a more flavorful cassoulet. Try using a combination of pork, Toulouse, andouille, or kielbasa.
  • Don't skimp on the garlic. Garlic is essential for adding flavor to cassoulet.
  • Use a good quality chicken broth. The broth is a key ingredient in cassoulet, so it's important to use a broth that has a lot of flavor.
  • Cook the cassoulet low and slow. This will help the flavors to develop and the beans to become tender.
  • Serve the cassoulet with a side of crusty bread or rice.

Conclusion:

Sausage and white bean cassoulet is a hearty and delicious dish that is perfect for a cold winter night. It is a relatively easy dish to make, but it does take some time to cook. The good news is that the cassoulet can be made ahead of time and reheated when you are ready to serve it. So next time you are looking for a warm and comforting meal, give sausage and white bean cassoulet a try. You won't be disappointed!

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