White Bean 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.

WHITE BEAN CASSOULET



White Bean Cassoulet image

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

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

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

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.

PORK AND WHITE BEAN CASSOULET



Pork and White Bean Cassoulet image

This classic French pork cassoulet tastes great and is ready to serve in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1/2 pound pork boneless loin, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/4 teaspoon garlic powder
1/2 pound fully cooked kielbasa sausage, cut into 1/4-inch slices
1 can (14 1/2 ounces) stewed tomatoes, undrained
1/4 cup chili sauce or ketchup
1 tablespoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 cup frozen cut green beans
1 can (15 to 16 ounces) great northern beans, drained
2 tablespoons chopped fresh parsley

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork, onion and garlic powder in skillet 3 to 4 minutes, stirring occasionally, until pork is brown.
  • Stir in kielbasa, tomatoes, chili sauce, thyme and frozen green beans. Heat to boiling over medium heat. Cover and boil 5 minutes, stirring occasionally.
  • Stir in great northern beans. Cover and cook 8 to 10 minutes, stirring occasionally, until green beans are tender. Sprinkle with parsley.

Nutrition Facts : Calories 460, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 9 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 serving, Sodium 1090 mg

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

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