Sausage And White Bean Cassoulet Recipes

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SAUSAGE & BEAN CASSEROLE

A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 17



Sausage & bean casserole image

Steps:

  • Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
  • Add 1 finely chopped onion and cook gently for 5 minutes.
  • Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
  • Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
  • Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
  • Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
  • Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
  • Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
  • Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

Nutrition Facts : Calories 519 calories, Fat 33.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 5.2 grams fiber, Protein 24.5 grams protein, Sodium 2.9 milligram of sodium

2 tbsp olive or rapeseed oil
1 onion, finely chopped
2 medium sticks celery, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
6 cooking chorizo sausages (about 400g)
6 pork sausages (about 400g)
3 fat garlic cloves, chopped
1 ½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 x 400g cans cherry tomatoes or chopped tomatoes
2 sprigs fresh thyme
1 chicken stock cube
1 x 400g can aduki beans, drained and rinsed
1 bunch chives, snipped (optional)

SAUSAGE AND WHITE BEAN "CASSOULET"

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



Sausage and White Bean

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.

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)

SPICY SAUSAGE, CHICKEN AND BEAN POT

This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17



Spicy Sausage, Chicken and Bean Pot image

Steps:

  • Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
  • Turn broiler on and set rack in the middle of the oven.
  • Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

WHITE BEAN CASSOULET

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 26



White Bean Cassoulet image

Steps:

  • Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
  • Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
  • Combine all ingredients in a food processor and puree until smooth.
  • Preheat the oven to 400 degrees F.
  • Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

1/2 cup olive oil
10 cloves garlic, diced
1 medium white onion, diced
2 carrots, diced
4 stalks celery, diced
1 herb bouquet tied with kitchen string: 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme
1 dried bay leaf
2 cans cannellini beans, or 3 cups prepared white beans
2 quarts chicken stock
4 links spicy cooked chicken Italian sausage, sliced, recipe follows
1/2 cup Spinach Pesto, recipe follows
Garlic-Parmesan Crostini, recipe follows
1/4 cup olive oil
1/2 teaspoon salt
6 spicy chicken Italian sausage
1/2 pound spinach leaves
5 cloves garlic, smashed and minced
1/2 cup toasted pine nuts
1 1/2 cups extra-virgin olive oil
3/4 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon fresh white pepper
1/2 cup olive oil
1 French style baguette, cut into 24 (1/2-inch thick) slices
10 cloves garlic, minced
1/2 cup shaved Parmesan

SAUSAGE & WHITE BEAN CASSEROLE

Make this easy chipolata, bean and roasted veg one-pan dish for a healthy, flavour-packed meal that the whole family will love. It offers four of your five-a-day

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 10



Sausage & white bean casserole image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Roast the pepper, carrots and onion in a deep baking dish for 15 mins. Add the sausages and roast for a further 10 mins.
  • Reduce oven to 200C/180C fan/gas 6, tip in the tomatoes and beans, then stir in the stock. Cook for another 35 mins. Stir in the mustard and peas and return to the oven for 5 mins. Rest for 10 mins, then serve with potatoes, pasta or rice.

Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

1 red or yellow pepper, deseeded and cut into chunks
2 carrots, cut into thick slices
2 red onions, cut into wedges
8 chipolatas, cut into thirds
400g can peeled cherry tomatoes
400g can white beans, drained
200ml low-salt chicken stock
2 tsp Dijon mustard
100g frozen peas
potatoes, pasta or rice, to serve

SAUSAGE CASSOULET

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer

Provided by Liberty Mendez

Categories     Dinner, Main course, Supper

Time 6h40m

Number Of Ingredients 16



Sausage cassoulet image

Steps:

  • Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
  • Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium

1 tbsp vegetable oil
12 Toulouse-style sausages
200g bacon lardons
2 onions , finely chopped
2 celery sticks, finely chopped
2 garlic cloves , crushed
1 tbsp smoked paprika
½ bunch of thyme , leaves picked and roughly chopped
200ml white wine
400g can chopped tomatoes
200ml chicken or veg stock (fresh or 1/2 a stock cube crumbled in 200ml water)
400g can butter beans , drained and rinsed
400g can haricot beans , drained and rinsed
1 tbsp caster sugar
1 tbsp red wine vinegar
crusty bread , to serve (optional)

OLD-FASHIONED SMOKED SAUSAGE AND BEAN CASSOULET

I recommend you make this cassoulet (not the topping) a day or a night before, the flavors strongly intensify when left in the fridge overnight, you can just warm on top of the stove, prepare and top with the bread topping, then bake.. Although I have listed canellini beans in the ingredients, you can use any beans that you like, use a dry smoked kielbasa sausage for this, this is an old-fashioned hearty dish with TONS of flavor!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 18



Old-Fashioned Smoked Sausage and Bean Cassoulet image

Steps:

  • Set oven to 350 degrees.
  • Heat oil in a heavy oven-proof pot over medium heat.
  • Add in sausage slices and saute until browned (about 10-15 minutes) remove with a slotted spoon to a plate.
  • Add in more oil of needed and add in the leeks; saute for about 8 minutes or until softened.
  • Add in chopped apple, rosemary and sage; mix to combine.
  • Add in the brandy and simmer until ALMOST evapoarted (about 4-5 minutes).
  • Mix in canned tomatoes with juice, canned beans with 1/2 cup reserved bean juice, the lima beans, 1 cup broth and tomato paste.
  • Add in sausages and season with salt and pepper; bring to a boil, cover pot and transfer to a 350 degree oven for about 35 minutes (watch to see if the mixture is dry, if so add in more broth).
  • Remove pot from the oven and prepare the following.
  • Heat 1/4 cup oil in a heavy large skillet over medium heat.
  • Add in bread cubes; saute until golden brown, stirring often (about 25 minutes).
  • Combine the fresh chopped tomatoes and parsley in a large bowl; mix in the browned bread cubes.
  • Season with salt and pepper and spoon on top of the warm cassoulet.
  • Return to oven and bake uncovered 15 minutes longer.

Nutrition Facts : Calories 883.2, Fat 38.4, SaturatedFat 11.9, Cholesterol 117.6, Sodium 2581.8, Carbohydrate 83.6, Fiber 16.4, Sugar 11.5, Protein 44.9

1/4 cup olive oil (more if needed)
3 lbs fully cooked smoked kielbasa
3 large leeks, thinly sliced (use white and pale green parts only)
2 tablespoons minced fresh garlic
1 large apple, peeled cored and chopped
1 tablespoon fresh rosemary (can use a teaspoon dry)
2 teaspoons dried sage
1/2 cup brandy
2 (14 ounce) cans diced tomatoes (with juice)
3 (15 ounce) cans cannellini beans, rinsed and drained, but RESERVE 1/2 cup of the juice
1 (10 ounce) package frozen baby lima beans, thawed
1 1/2 cups chicken broth
3 -4 tablespoons tomato paste
salt and pepper
4 cups white bread, diced into about 1/2-inch cubes
1 lb tomatoes, seeded and diced
1/2 cup fresh parsley
salt and pepper

CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)

Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Provided by 2Bleu

Categories     Stew

Time 3h

Yield 12 serving(s)

Number Of Ingredients 24



Cassoulet (French Stew Made With Duck and Sausage) image

Steps:

  • Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
  • Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
  • FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
  • Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
  • Add the duck legs and sausages and cook for 3 minutes on each side.
  • Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
  • FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.

1 tablespoon butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1 lb haricot beans or 1 lb white navy beans
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 cups water
1 bay leaf
1/4 cup flour
1/4 cup oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup carrot, chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
8 duck legs, confit
1 lb andouille sausage, cut into 6 equal portions
2 cups chicken broth
1 lb duck, roasted and cut into 2-inch pieces
3/4 cup dry breadcrumbs
1/2 cup parmesan cheese, shredded
3 tablespoons parsley, chopped
2 tablespoons olive oil

WHITE BEAN CASSOULET

Make and share this White Bean Cassoulet recipe from Food.com.

Provided by Diane C 2

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 25



White Bean Cassoulet image

Steps:

  • Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges.
  • Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour.
  • Stir in sausage and allow to cook for 10 more minutes.
  • Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
  • Sauteed Italian Sausage:.
  • Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
  • Spinach Pesto:.
  • Combine all ingredients in a food processor and puree until smooth.
  • Garlic Parmesan Crostini:.
  • Preheat the oven to 400 degrees F.
  • Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

Nutrition Facts : Calories 1945.8, Fat 121.8, SaturatedFat 20.3, Cholesterol 27.9, Sodium 2218.6, Carbohydrate 168, Fiber 20.3, Sugar 13, Protein 55.2

1/2 cup olive oil
10 garlic cloves, diced
1 medium white onion, diced
2 carrots, diced
4 stalks celery, diced
4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme
1 dried bay leaf
2 (15 ounce) cans cannellini beans or 3 cups prepared white beans
2 quarts chicken stock
4 links spicy cooked Italian chicken sausage, sliced, recipe follows
1/2 cup spinach pesto sauce, recipe follows
garlic-parmesan crostini, recipe follows
1/4 cup olive oil
1/2 teaspoon salt
1/2 lb spinach leaves
5 garlic cloves, smashed and minced
1/2 cup toasted pine nuts
1 1/2 cups extra-virgin olive oil
3/4 cup grated parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon fresh white pepper
1/2 cup olive oil
1 french style baguette, cut into 24 (1/2-inch thick)
10 garlic cloves, minced
1/2 cup shaved parmesan cheese

EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS

This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.

Provided by BecR2400

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13



Easy French Cassoulet With Wine, Beans, Sausage, Ham and Herbs image

Steps:

  • In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
  • Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
  • Bake, covered, at 325°F for 45 minutes.
  • Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
  • Serve in bowls with butter and a baguette or hot corn bread, if desired.
  • Makes 6 servings.

1/2 lb bulk pork sausage or 1/2 lb chopped kielbasa
1 small onions, sliced or 1/2 cup onion
1 carrot, thinly sliced
1 stalk celery & leaves, sliced
1 garlic clove, minced
1 1/2 cups cubed cooked ham
2 tablespoons snipped fresh parsley
1 teaspoon dried thyme
1 pinch rosemary
1 bay leaf
2 (15 ounce) cans white beans (undrained)
1/4 cup dry white wine or 1/4 cup dry white vermouth
1 dash ground cloves or 1 dash allspice

CHICKEN, WHITE BEAN AND SAUSAGE CASSOULET

I love white beans. I love sausage. And chicken. Why not throw them all together in a pot and eat it all up! Rice makes a nice accompaniment.

Provided by little_wing

Categories     One Dish Meal

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 15



Chicken, White Bean and Sausage Cassoulet image

Steps:

  • Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
  • Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
  • Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
  • Turn over and sear on the second side for an additional 4 to 5 minutes.
  • Remove the chicken pieces from the pan and set aside.
  • Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
  • Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
  • Add the garlic and saute until fragrant, about 30 seconds.
  • Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
  • Cook the beans for 1 hour.
  • Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
  • Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
  • Stir in the chopped parsley.

Nutrition Facts : Calories 309.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 81, Sodium 1142.8, Carbohydrate 20.4, Fiber 2.8, Sugar 5.4, Protein 30.3

2 tablespoons olive oil
6 boneless skinless chicken breasts
3 teaspoons creole seasoning (optional)
1 1/2 teaspoons salt
1 teaspoon white pepper
1 lb smoked turkey sausage, chopped into 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 teaspoons minced garlic
1 lb white beans, soaked overnight
2 quarts chicken stock
3 sprigs thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



White Bean, Tomato and Sausage Orecchiette image

Steps:

  • Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
  • Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
  • Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
  • Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
  • Plate the pasta and top with more Parmesan and basil. Serve immediately.

Kosher salt and freshly ground black pepper
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings
1 yellow onion, diced
3 cloves garlic, sliced
2 pints grape or pear tomatoes, quartered
1/2 teaspoon crushed red pepper flakes
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup grated Parmesan, plus additional for garnish
1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish

SAUSAGE AND WHITE BEAN CASSOULET

Provided by The Hearty Boys

Categories     main-dish

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 16



Sausage and White Bean Cassoulet image

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.

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

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10-best-french-white-beans-cassoulet-recipes-yummly image


QUICK SAUSAGE AND WHITE BEAN CASSOULET - ONTARIO BEANS

From ontariobeans.on.ca
Servings 4
Total Time 50 mins
Category Dinner
  • Scatter 4 1/2 cups tomatoes over the bottom of the baking dish (reserve about 1/2 cup to add later). Place the sausages, garlic, and onion over top. Drizzle with the olive oil and balsamic vinegar. Top with the rosemary and thyme sprigs and sprinkle with salt and pepper. Roast for 25 minutes.
  • Remove the pan from the oven and stir in beans, reserved 1/2 cup of cherry tomatoes, kale, and chicken broth. Return to the oven and roast for another 15-20 minutes, until the kale is softened, tomatoes have burst, and sausages are crispy. Season with more salt and pepper, if needed. Garnish with chopped parsley. Spoon into bowls and drizzle with olive oil. Serve with crusty bread.


CASSOULET WITH DUCK CONFIT RECIPE - LAURENCE JOSSEL | FOOD & WINE

From foodandwine.com
  • In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour.
  • Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature. Cover and refrigerate the saucepan overnight.
  • Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes.


CASSOULET OF SAUSAGES RECIPE - JACQUES PéPIN | FOOD & WINE

From foodandwine.com
  • Pour the olive oil and the water into a large saucepan. Add the Italian sausages and cook over medium to high heat for about 10 minutes, shaking the pan occasionally to roll the sausages over so they cook on all sides.
  • When most of the moisture has evaporated and the sausages are browning, add the onion, scallions, and garlic and sauté for 30 seconds. Then add the beans with their liquid and the herbes de Provence, Tabasco, kielbasa and Canadian bacon. Cover and bring to a boil. Cook for 15 minutes. Set aside off the heat.
  • Meanwhile, process the bread in a food processor to produce 1 1/2 cups of crumbs. Lightly toss the bread crumbs with the corn oil.


EASY CASSOULET WITH SAUSAGE AND WHITE BEAN RECIPE | POPSUGAR …

From popsugar.com
  • Heat oil in a 5-qt pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.
  • In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.


SAUSAGE AND WHITE BEAN CASSOULET - WOMAN'S DAY

From womansday.com


SAUSAGE & WHITE BEAN CASSOULET RECIPE - COOKING WITH BRY

From cookingwithbry.com
  • Once hot, cook the sausages for 2-3 minutes each side or until browned. Remove from skillet and set aside. Leave any remaining fat or oil in the skillet.
  • Add the bacon lardons to the skillet, and cook 4-5 minutes or until golden brown and the fat has rendered. Remove bacon from skillet and set aside. Leave any remaining fat or oil in the skillet.


ITALIAN SAUSAGE AND WHITE BEAN CASSOULET - MANILA SPOON

From manilaspoon.com
  • Heat a little olive oil in a Dutch oven or a large pan. Brown the sausages. You don’t have to cook them all the way, just allow the skin to turn brownish. Remove the sausages and place them in a platter in the meantime.
  • In the same pan, add the garlic and onions and saute for about 2-3 minutes or until the onions have softened a little. Return the sausages to the pan.
  • Add the rest of the ingredients (tomatoes, balsamic vinegar, dried thyme and bay leaves) except for the beans and stir. Cover the Dutch oven and let simmer for about 30 minutes. It will produce its own sauce as it cooks.


LAZY CHICKEN-AND-SAUSAGE CASSOULET RECIPE - MOLLY STEVENS

From foodandwine.com
  • Preheat oven to 375°F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs, smooth side down. Cook, undisturbed, adjusting heat as necessary so thighs cook evenly without scorching, until edges turn opaque and bottoms are nicely browned, about 6 minutes. Flip and cook until internal temperature reaches 165°F, 4 to 5 minutes. Set aside on a plate. Do not wipe skillet clean.
  • Return skillet and any drippings to medium heat. Add 1 tablespoon oil, onion, and sausage. Cook, stirring often, until onion is tender and light golden, about 6 minutes. Add garlic, thyme, allspice, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring often, until heated through and fragrant, about 2 minutes. Add wine and tomato paste, and stir to combine. Bring to a simmer; cook, stirring often, 1 to 2 minutes. Add beans, stock, and 2 tablespoons oil; bring to a simmer.
  • Shred chicken into bite-size pieces; add to onion mixture along with any drippings that have accumulated on the plate. Transfer to an 8- x 11-inch baking dish. Spread into an even layer. Toss breadcrumbs with remaining 3 tablespoons oil in a large bowl. Scatter breadcrumbs over bean mixture.


SAUSAGE, WHITE BEAN, AND KALE CASSOULET | VINTAGE MIXER

From thevintagemixer.com
  • Remove chicken sausage from any casings. Heat up a oven-safe skillet on medium high heat. Add sausage and cook, letting the sausage brown as it cooks (don't stir until it browns on one side then flip and start breaking it apart with a spatula. Cook for about 4 minutes on one side then flip and cook additional 4 or so minutes. Transfer sausage to a plate
  • Keep any grease from the sausage in the pan and turn the heat to medium. Add in the diced onion and cook for 3-4 minutes. Add in the garlic and cook 1 more minute. Add carrots and continue to cook for a few more minutes then add in the diced tomatoes. Use a wooden spoon t scrape the bottom of the pan and flavor of the sausage or onion.


CASSOULET OF WHITE BEANS, SAUSAGE, AND DUCK RECIPE - LEITE'S …

From leitesculinaria.com
  • To prepare the beans, drain and place them in an 8-quart casserole with the bacon, the halved onions, the smashed garlic, bouquet garni, and chicken stock. Bring to a boil over moderately high heat. Reduce the heat and gently simmer over low heat, uncovered, for about an hour.
  • Remove the bacon and cut it into 1-inch pieces. Strain the beans, reserving both the beans and the cooking liquid and discarding the onions and bouquet garni. Place the beans in a bowl.


SAUSAGE AND WHITE BEAN CASSEROLE RECIPE - REAL SIMPLE

From realsimple.com
  • Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  • Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
  • Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes.


WHITE BEAN & FIELD ROAST APPLE SAGE SAUSAGE CASSOULET
1. Sauté carrots, celery & onions in olive oil until very tender. 2. Add tomato paste & garlic continuing to sauté until lightly browned and fragrant. 3. Deglaze pan with white wine, add field roast apple sage sausage and simmer to reduce liquid by half. 4. Add tomatoes, nutritional yeast, cannellini beans & vegetable broth.
From forwardfood.org


DUCK SAUSAGE AND WHITE BEAN CASSOULET - FOOD HUNTER
Food hunter Home. Recipes. Duck Sausage and White Bean Cassoulet. Tiffany, Howard • 2021-12-11 02:15 • Recipes • 15 views. Cassoulet is a French peasant dish that was originally baked in a cassole, or earthenware pot. It sometimes contained duck or goose confit, often contained sausage, and always contained beans. My version is a bit of a hybrid—I do …
From hrcook.com


SAUSAGE AND WHITE BEAN CASSOULET | MRFOOD.COM
1 (28-ounce) can diced tomatoes with garlic and onion, undrained. 1 pound light smoked sausage, sliced. 1 (10-1/2-ounce) can French onion soup, undiluted. 3 medium carrots, sliced. 1 (1-ounce) package beef and herb gravy mix. 2 teaspoons dried sage. 1 / 2 teaspoon dried thyme. 1 / 2 cup fine, dry bread crumbs (store-bought) Freshly grated ...
From mrfood.com


CASSOULET WITH SAUSAGE AND WHITE BEANS - TASTE OF THE SOUTH
Easy Cassoulet with Sausage and White Beans. 2016-02-18 23:19:30. Write a review. Save Recipe. Print. Ingredients. 1 (1-pound) package smoked sausage, such as Conecuh, sliced; 6 slices bacon, chopped; 2 cups chopped yellow onion; 1 carrot, chopped; 1 stalk celery, chopped; 3 cloves garlic, sliced; 3 tablespoons all-purpose flour ; 2 (15-ounce) …
From tasteofthesouthmagazine.com


OLD WORLD PORK CASSOULET WITH SAUSAGE AND WHITE BEANS RECIPE
Add the browned pork and sausage back into the pot with the onions and garlic. -Add the beans, tomatoes, bay leaves, Herbs de Provence, water and lemon juice. Stir to combine and make sure to scrape up the browned bits from the bottom of the pan. Cover and simmer on low for 60 minutes. -Remove the lid and continue to simmer on low, uncovered ...
From kudoskitchenbyrenee.com


BUY DUCK CONFIT CASSOULET | SAUSAGE AND WHITE BEAN CASSOULET
Cassoulet - Duck Confit, Pork Sausage and White Bean Soup. The Cassoulet is a traditional French country cooking classic recipe. Wonderfully hearty, infinitely flavorful, it combines the smooth texture of plump white beans (haricots) with tender, fall of the bone duck leg confit, and hearty pork sausage, all simmered in delicious wine, shallots and seasonings.
From gourmetfoodstore.com


SAUSAGE AND WHITE BEAN CASSOULET RECIPE | FOOD NETWORK
Recipe of Sausage and White Bean Cassoulet Recipe | Food Network food with ingredients, steps to cook and reviews and rating.
From crecipe.com


SAUSAGE AND WHITE BEAN CASSOULET WITH MUSHROOMS AND HERBED …
Allergens: WHEAT Kudos to cookbook author Paula Wolfert for penning the ultimate French cassoulet recipe, which takes a whopping three days in the kitchen. Our version, rich with pork sausage and mushrooms, doesn’t miss a flavor beat and is ready in just three minutes. Carb Conscious, Dairy Free, Lean And Clean, Less Calories, Mediterranean, Soy Free, Step 1: …
From foodsmart.shop


ITALIAN WHITE BEAN & SAUSAGE STEW - FOOD WISHES - YOUTUBE
Not everyone is lucky enough to grow up with an Italian grandmother around, but this hearty, comforting, and delicious Italian White Bean & Sausage Stew is a...
From youtube.com


JACQUES PEPIN RECIPES: THIRTY-MINUTE CASSOULET - KQED FOOD
Jacques Pépin: Fast Food My Way: Episode 102: Hurray! Cassoulet Printer-Friendly Recipe "The famous cassoulet of southwest France features white beans, roast pork, sausage, and duck or goose. Assembled in a cast-iron or earthenware casserole, it is usually covered with bread crumbs and takes hours--sometimes days--to prepare." "In my version, I …
From kqed.org


SAUSAGE AND WHITE BEAN CASSOULET - O'LIVE YOUR LIFE
Passion is Cooking is about bringing couples, friends and family together through food to foster healthy meaningful connection, and reconnection. Join here to receive our 3 secret tools to simply (re)connect you with yourself, your friends & get inspired around food and travel the Mediterranean Way.
From oliveyourlife.org


SUNBASKET - SAUSAGE AND WHITE BEAN CASSOULET CALORIES, CARBS
About Food Exercise Apps Community Blog Premium. Sunbasket Sunbasket - Sausage and white bean cassoulet. Serving Size : 1 tray. 510 Cal. 29% 36g Carbs. 50% 28g Fat. 21% 27g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,490 cal. 510 / 2,000 cal left. Fitness Goals : …
From sync.myfitnesspal.com


FOODWISE NUTRITION: SAUSAGE AND WHITE BEAN CASSOULET
Sausage and White Bean Cassoulet with Tomatoes and Potatoes. Heat a cassoulet or oven-proof stock pot over medium heat. Add sausage and brown. Remove from pan. Saute onion in olive oil until soft and brown. Add garlic and cook until fragrant but not brown, about 15 seconds. Deglaze pan with wine, scraping bottom of pot with a wooden spoon.
From foodwisenutrition.blogspot.com


ITALIAN SAUSAGE, WHITE BEAN & CHERRY TOMATO CASSOULET MEAL KIT …
Start the cassoulet. To the reserved pan of fond, add the onions and garlic. Cook, stirring frequently, 1 to 2 minutes, until the onions are translucent. Add the thyme and tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, until the tomato paste starts to brown. Add the potatoes, demi-glace, ½ the vinegar and 2 ½ cups of water ...
From makegoodfood.ca


TOULOUSE SAUSAGE, WHITE BEAN & CHERRY TOMATO CASSOULET MEAL …
Toulouse Sausage, White Bean & Cherry Tomato Cassoulet. with Salanova Salad. Anne-Marie's favourite "My first homemade cassoulet! This casserole of beans and meat from the French region of Languedoc is the standard in French comfort food. In tonight’s version, we combine Toulouse sausage with white kidney beans, baby potatoes and cherry tomatoes in a …
From makegoodfood.ca


CASSOULET-STYLE SAUSAGE 'N' BEANS RECIPE
Cassoulet was my inspiration for this sausage and bean dish that takes a fraction of the time: garlicky white beans cooked with herbs, bacon, wine, and sausage drippings, crowned with crispy sausages and flavor-packed breadcrumbs. Reminiscent of Toulouse, but also a perfect upscale option for the coming weeks of football.
From seriouseats.com


SAUSAGE AND WHITE BEAN "CASSOULET" RECIPE - FOOD NEWS
Preheat a sauté pan over medium heat. Add 1 tablespoon olive oil and the sausages. Brown the sausages thoroughly on both sides. While the sausages are browning, make the breadcrumbs. Meat-free Sausage and White Bean Cassoulet A Glug of Oil.com white kidney beans, garlic, carrots, Quorn sausages, vegetable oil and 7 more Slow Cook Lamb, […]
From foodnewsnews.com


ACTIFRY - SAUSAGE AND BEAN CASSOULET CALORIES, CARBS & NUTRITION …
About Food Exercise Apps Community Blog Premium. Actifry Actifry - Sausage and Bean Cassoulet. Serving Size : 1 Serving. 534 Cal. 31% 41g Carbs. 52% 31g Fat. 17% 23g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,466 cal. 534 / 2,000 cal left. Fitness Goals : Heart …
From sync.myfitnesspal.com


REDBOOK MAGAZINE - WHITE BEAN AND SAUSAGE CASSOULET CALORIES, …
About Food Exercise Apps Community Blog Premium. Redbook Magazine Redbook Magazine - White Bean and Sausage Cassoulet. Serving Size : 1 cup. 318 Cal. 28% 23g Carbs. 52% 19g Fat. 21% 17g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,682 cal. 318 / 2,000 cal left. …
From sync.myfitnesspal.com


KARL KLIPARCHUK / WINE & FOOD ON INSTAGRAM: “CASSOULET FOR PETIT …
3 Likes, 2 Comments - Karl Kliparchuk / wine & food (@mywinepal) on Instagram: “Cassoulet for petit-déjeuner? Mais out. This is a #breakfast version. Poached eggs, white beans,…”
From instagram.com


SAUSAGE CASSOULET RECIPE (SAUSAGE AND WHITE BEANS CASSEROLE)
How to make sausage cassoulet: Preheat oven to 425 degrees F. In a roasting pan or large low sided cast iron pot, combine tomatoes, olive oil, onion, garlic, and spices together. Arrange cut sausages over the tomato mixture. Bake for 45 minutes until the tomatoes have burst and created a sauce and sausages are brown and cooked through.
From jonesinfortaste.com


QUICK SAUSAGE ‘CASSOULET’ WITH KALE & CHERRY TOMATOES MEAL KIT …
Make the ‘cassoulet’. In the reserved pan, sauté the onion, celery and carrots, 6 to 8 min., until softened. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale, demi-glace, tomatoes, kidney beans, sausages, 1 ½ cups water, the remaining spices and S&P; stir well. Cover and cook, stirring occasionally, 6 ...
From makegoodfood.ca


SAUSAGE, KALE & WHITE BEAN CASSOULET - BLAST FITNESS
Sausage, Kale & White Bean Cassoulet. A cassoulet is a traditional french stew made with meat, beans and a bread crumb topping. In order to healthify the dish I chose italian sausages, white navy beans, kale, carrots and a ground almond topping. Print Recipe Pin Recipe. Prep Time: 10 minutes. Cook Time: 30 minutes. Total Time: 40 minutes. Course: …
From blastfitness.ca


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