Sausage And White Bean Cassoulet Recipes

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SAUSAGE & WHITE BEAN CASSEROLE



Sausage & white bean casserole image

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

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
Calories363 calories
Fat17 grams fat
SaturatedFat6 grams saturated fat
Carbohydrate32 grams carbohydrates
Sugar15 grams sugar
Fiber11 grams fiber
Protein16 grams protein
Sodium1.2 milligram of sodium

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.

SAUSAGE AND WHITE BEAN "CASSOULET"



Sausage and White Bean

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

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)

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.

EASY CASSOULET CASSEROLE



Easy Cassoulet Casserole image

Ham, sausage and beans simmer with parsley, garlic, onion, white wine and spices - then bake to a golden finish.

Provided by sal

Categories     Main Dish Recipes     Pork     Ham

Time 45m

Yield 6

Number Of Ingredients 9

2 small onions, chopped
1 teaspoon garlic powder
2 cups cooked, cubed ham
1 pound pork sausage, cooked and drained
2 cups canned navy beans, drained
2 teaspoons dried parsley
⅓ cup white wine
¼ teaspoon ground cloves
salt and pepper to taste
Calories547.4 calories
Carbohydrate21.5 g
Cholesterol76.7 mg
Fat39.3 g
Fiber5 g
Protein24.1 g
SaturatedFat14 g
Sodium1476.2 mg
Sugar2 g

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Saute onions with garlic powder in a large skillet over medium heat. Add ham, sausage, beans, parsley, wine, cloves, salt and pepper. Mix together and pour mixture into a 9x13 inch baking dish.
  • Bake uncovered in preheated oven for 1/2 hour.

WHITE BEAN CASSOULET



White Bean Cassoulet image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 26

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

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.

SAUSAGE CASSOULET



Sausage cassoulet image

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

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)
Calories501 calories
Fat29 grams fat
SaturatedFat9 grams saturated fat
Carbohydrate27 grams carbohydrates
Sugar11 grams sugar
Fiber10 grams fiber
Protein24 grams protein
Sodium2.5 milligram of sodium

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.

SAUSAGE AND WHITE BEAN CASSOULET



Sausage and White Bean Cassoulet image

Provided by The Hearty Boys

Categories     main-dish

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 16

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

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.

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  • 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.
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  • Wash the beans well and put them in a large stockpot. Add enough 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.
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  • 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.
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SLOW-COOKER WHITE BEAN & SAUSAGE CASSOULET RECIPE | EATINGWELL
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Transfer the sausage mixture to a 6-quart slow cooker; stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the slow …

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  • In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.
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  • Add the sausage and cook until deeply browned on each side, about 8 minutes. . Remove the sausage, leaving the drippings in the pan.
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  • 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.
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AUTHENTIC CASSOULET RECIPE (FRENCH BEAN AND MEAT STEW)
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  • On the day, start by cooking the Beans. Cooking the beans is pretty easy: take a large pot or pan and start by padding the bottom of the pan with the pork rind and cured ham (this prevents any of the beans to stick or burn at the bottom).
  • While the bean are cooking pre cooked the ribs and sausage. Use a large enough roasting tray (or equivalent ) then place the pork ribs and sausage in the tray.
  • Once the beans are cooked start cutting the meat. Once the beans are cooked take out all of the aromatics( carrot, onions, bouquet garni etc..) Then discard the ham and pork rind and reserve them in a tray.
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