Sausage and Bean Cassoulet

by

Sara Lewis

POSTED Fri, August 23, 2019

Serves

4

Total Time

60 MINS

Calories

526

A chunky, flavorful sausage and bean stew that is as quick and simple as it is delcious. Crunchy breadcrumbs add texture, but feel free to serve it with crusty bread to mop up the tasty juices.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)chopped

  • Canned cannellini beans icon
    Canned cannellini beans

    425.62 g (about 425 ⅔)rinsed, drained

  • Fresh parsley icon
    Fresh parsley

    as neededchopped

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Sausage icon
    Sausage

    6 (about 660 g)

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    411.44 g (about 1 ¾ cups)

  • Chicken stock icon
    Chicken stock

    ½ cup (about 120 g)

  • Bay leaves icon
    Bay leaves

    1 (about 0.2 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Breadcrumbs icon
    Breadcrumbs

    1 cup (about 45.6 g)

    METHOD


  • 1. Pre-heat oven - 205°C
  • 2. Add olive oil to a clean Dutch oven
  • 3. Heat
  • 4. Add sausage to the Dutch oven
  • 5. Cook until light golden - 5 min
  • 6. Add onion to the Dutch oven
  • 7. Cook until softened - 5 min
  • 8. Cut
  • 9. Add garlic clove to the Dutch oven
  • 10. Cook - 1 min
  • 11. Add canned chopped tomatoes, chicken stock, bay leaves and canned cannellini beans to the Dutch oven
  • 12. Season with salt & pepper to taste
  • 13. Transfer content of medium bowl to Dutch oven
  • 14. Boil then reduce heat
  • 15. Simmer - 5 min
  • 16. Add fresh parsley and breadcrumbs to the medium bowl
  • 17. Mix together
  • 18. Drizzle with olive oil
  • 19. Cook until light golden - 12 min, 205°C
  • 20. Serve

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