Sausage and White Bean Cassoulet Style Bake

• 1 pound smoked sausage, sliced
• 1 1/2 cups dried white beans, soaked overnight
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups chicken broth
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large oven-safe pot, cook sausage slices until browned. Remove and set aside.
3. 3 In the same pot, sauté onion, celery, carrot, and garlic until softened.
4. 4 Add thyme, bay leaf, and beans. Pour in chicken broth, bring to a boil, then reduce to a simmer.
5. 5 Layer sausage slices on top of the beans.
6. 6 Bake uncovered for 30 minutes.
7. 7 Combine breadcrumbs, melted butter, and Parmesan. Sprinkle over the top.
8. 8 Return to oven and bake another 15 minutes until topping is golden and beans are tender.
9. 9 Let rest 5 minutes before serving.

Equipment

• Large oven-safe pot or deep skillet
• Baking sheet (optional for catching spills)

Variations

• Add diced ham or bacon for extra richness.
• Top with diced cooked chicken for a chicken cassoulet variation.

Substitutions

• Substitute chicken broth with vegetable broth for a lighter option.
• Use panko breadcrumbs for an extra crispy topping.

Pairings

• Green salad with vinaigrette
• Rustic French bread

Nutrition

Tips

• For a quicker option, use 2 cans (15 oz each) of canned white beans, drained and rinsed.
• Customize with diced tomatoes or greens like kale for added flavor.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven covered with foil until hot.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a glass of robust red wine for a classic French touch.

FAQ