Sausage and Bean Cassoulet (Print)

French-inspired sausage, beans, and vegetables slow-cooked to create a deeply satisfying, rustic main dish.

# Components:

→ Proteins

01 - 6 pork sausages (e.g., Toulouse or Italian-style)
02 - 200g smoked bacon or pancetta, diced

→ Legumes

03 - 800g canned white beans (e.g., cannellini or Great Northern), drained and rinsed

→ Aromatics & Vegetables

04 - 1 large onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 400g canned chopped tomatoes

→ Liquids

09 - 500ml low-sodium chicken stock
10 - 120ml dry white wine

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon smoked paprika
15 - Freshly ground black pepper, to taste
16 - Salt, to taste

→ Topping

17 - 60g fresh breadcrumbs (use gluten-free if necessary)
18 - 2 tablespoons chopped fresh parsley
19 - 2 tablespoons olive oil

# Directions:

01 - Preheat your oven to 180°C (350°F).
02 - Heat 1 tablespoon of olive oil in a large, oven-safe Dutch oven or casserole over medium heat. Sear the sausages on all sides until browned, approximately 8 minutes. Remove from the pot and set aside.
03 - Add the diced bacon or pancetta to the same pot and cook until golden brown and crisp, about 5 minutes.
04 - Incorporate the chopped onion, diced carrots, celery, and minced garlic into the pot. Sauté until the vegetables soften, approximately 8 minutes.
05 - Stir in the smoked paprika, dried thyme, dried rosemary, and bay leaves. Cook for 1 minute until fragrant.
06 - Pour in the dry white wine and simmer for 2 minutes, scraping the bottom of the pot to lift any browned bits.
07 - Introduce the chopped tomatoes and chicken stock to the pot. Add the drained and rinsed white beans and mix thoroughly.
08 - Nestle the browned sausages back into the mixture. Season generously with salt and freshly ground black pepper.
09 - Bring the contents of the pot to a gentle simmer. Cover the pot and transfer it to the preheated oven. Bake for 50 minutes.
10 - While the stew is baking, combine the fresh breadcrumbs with chopped parsley and 1 tablespoon of olive oil in a small bowl.
11 - After the initial baking period, remove the pot from the oven, uncover it, and evenly sprinkle the breadcrumb mixture over the top. Return the pot to the oven, uncovered, and bake for an additional 20 minutes, or until the topping is golden brown and crisp.
12 - Remove the bay leaves from the stew. Allow the cassoulet to rest for 10 minutes before serving hot.

# Expert Advice:

01 -
  • Ready in under 2 hours rather than the traditional all day affair
  • Uses accessible ingredients you can find at any grocery store
  • Perfect make ahead meal that tastes even better the next day
  • Impressive enough for guests but easy enough for weeknights
02 -
  • Can be made up to 3 days ahead and reheated with even better flavor
  • Freezes beautifully for up to 3 months in airtight containers
  • Perfect for feeding a crowd with minimal day of preparation
  • Adaptable to different sausage varieties based on preference
03 -
  • The key to a perfect cassoulet is patience. Allow each step its proper time, especially when building the flavor base with the vegetables. Those extra minutes of gentle sweating rather than quick sautéing make all the difference in the final depth of flavor.

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