Quick Cassoulet
This hearty and comforting recipe combines pork sausages, bacon, and white beans in a savory dish that is sure to warm you up. The sausages are cooked to perfection, then combined with a flavorful bean mixture before being baked to golden perfection. The result is a delicious and satisfying meal that is perfect for sharing with family and friends.
— Constant Cookbook
Ingredients
- 1 1/2 lb. pork sausages
- 2 Tbs. olive oil
- 5 thick-cut bacon slices, chopped
- 4 cups cooked white beans (see related recipe at left)
- 1 fresh thyme sprig
- 1 can (14 1/2 oz.) diced plum tomatoes
- 1 1/2 tsp. sugar
- Salt and freshly ground pepper, to taste
- 1 cup fresh bread crumbs
- 4 Tbs. (1/2 stick) unsalted butter, melted
Instructions
- Slit each sausage diagonally several times on each side. In a large fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the sausages and cook, turning once, until browned on the outside and cooked through, about 10 minutes. Transfer to a plate.
- Add 1 Tbs. oil to the fry pan, add the bacon and sauté until it starts to brown, about 5 minutes. Transfer to a plate.
- Drain off all but 2 Tbs. fat from the pan, adding some olive oil if necessary. Increase the heat to medium-high and add the onion and garlic to the pan. Sauté until the onion is translucent, about 4 minutes. Add the beans and broth and bring to a simmer. Reduce the heat to medium-low and simmer to blend the flavors, about 15 minutes. Stir in the bacon, thyme, tomatoes and sugar. Bring to a simmer and cook, stirring frequently, until the flavors are blended, about 5 minutes. Season with salt and pepper.
- Butter a 3-qt (3-l) baking dish and distribute the sausages evenly in the dish. Spoon the bean mixture over the sausages. If desired, spread the bread crumbs on top and drizzle with the melted butter. Bake until the beans are bubbly and the crumb topping is golden brown, about 20 minutes. Let cool slightly before serving. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
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