White Bean And Sausage Cassoulet
This cozy White Bean and Sausage Cassoulet is hearty, flavorful, and packed with rustic charm. It’s a one-pan comfort food recipe that feels fancy but is surprisingly simple to make!
Ingredients
BREADCRUMB TOPPING
- 1/4 baguette cubed
- 1 garlic clove minced
- Kosher salt to taste
- 1 tablespoon fresh herbs rosemary, thyme and sage
- 2 tablespoons olive oil
CASSOULET
- 2 tablespoons olive oil
- 6 sausages combination of mild Italian and chorizo
- 1 onion diced
- 2 garlic cloves minced
- ½ can or 2 cups 28 ounces Tuttorosso San Marzano Hand Crushed Tomatoes
- 3 cans cannellini beans drained
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 bouquet garni sage, thyme, and rosemary tied together
Instructions
- Preheat the oven to 400°F.
- In a food processor add all ingredients for the breadcrumbs mixture. Pulse a few times to combine. Set aside.
- Preheat on a skillet or Dutch oven pan over medium heat. Add olive oil and sausages into the pan. Brown sausages on both sides. Take the sausages out of the pan and set aside.
- Lower the heat and into the same pan add the onion. Saute for a few minutes until translucent. Add minced garlic and keep stirring.
- Add the beans and the Tuttorosso San Marzano Hand Crushed Tomatoes into the pan.
- Season with salt and black pepper and add the fresh herbs. Rinse the can with one cup of water and pour it into the pan. Simmer for 5 minutes until the liquids starts to reduce. Remove from the heat.
- Arrange the sausages into the pan, and top with breadcrumb mixture. Bake in the oven for 15-20 minutes until the breadcrumbs are toasted.
- Serve hot with crusty bread.
Video
Notes
Let the white bean cassoulet cool completely, then store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions. If the breadcrumbs soften, you can broil the top for a few minutes to re-crisp!
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