White Bean And Sausage Cassoulet Recipes

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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.

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.

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)

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

CHICKEN, WHITE BEAN AND SAUSAGE CASSOULET



Chicken, White Bean and Sausage Cassoulet image

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

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

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

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



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

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

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

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.

CHEF JOHN'S CASSOULET



Chef John's Cassoulet image

Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 12h12m

Yield 8

Number Of Ingredients 24

1 pound Tarbais beans, or other white beans, soaked overnight
3 quarts seasoned chicken stock or broth
4 ounces pancetta, cut into 1/4-inch dice
2 bay leaves
1 teaspoon black peppercorns
6 sprigs thyme
6 unpeeled garlic cloves, cut in half
Reserved bones from duck confit and pork, if available
12 ounces fresh pork shoulder or chop, cut into 2-inch pieces
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 ½ pounds Toulouse sausages, or other garlic pork sausage
2 duck leg confit
1 cup diced onion
½ cup diced carrot
½ cup diced celery
¼ cup tomato paste
¾ cup white wine
1 teaspoon salt
2 cups plain dry bread crumbs
½ cup chopped Italian parsley, plus more for garnish
2 tablespoons rendered duck fat
2 tablespoons melted butter
1/4 cup cooking liquid

Steps:

  • Rinse soaked beans and drain.
  • Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
  • Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
  • Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
  • Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
  • Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
  • Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
  • Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
  • Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
  • Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.

Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g

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