Last updated on December 9th, 2024
This Quick and Easy Cassoulet is a one-pan-and-done recipe that requires just a few minutes of hands-on prep time to make.
Made with just a handful of ingredients, this super simple, cold weather meal is packed with fibre-rich white beans, lower in fat than traditional cassoulet recipes and features fennel Italian sausage, lots of aromatic fresh rosemary, onion and garlic. Your kitchen will smell amazing as it cooks!
What is cassoulet?
Cassoulet is a slow-roasted French stew made with meat and beans. It’s a popular dish here this time of year, and there are an infinite number of ways to make it.
I’ve been making this version since I first travelled to Quebec for work years ago. And yes, this is a quick cassoulet, not a real one, but I promise that if you’ve never tried making it this recipe will have you hooked.
Here’s everything you’ll need to make this Quick and Easy Cassoulet
- 4 to 5 cups whole or halved tomatoes
- ½ white onion
- 4-6 Italian fennel sausages
- 4-6 large garlic cloves
- Extra-virgin olive oil
- A few sprigs of fresh thyme and/or rosemary
- 1 19 oz (540 mL) can white kidney beans
- Kosher or fine sea salt and freshly ground black pepper
Variations & substitutions
- Garlic: I like the caramelization that comes with using larger pieces. You can also mince the garlic or – even better – roast whole cloves. Either will work perfectly.
- Beans: If you don’t have white kidney beans, navy, cannellini and barlotti beans are all delicious alternatives.
- Veggies: I’ve made this simple cassoulet with leeks, baby potatoes, celery and carrots.
- Sausage: Any sausage you like, including plant-based, will work.
- Add greens: Toss in some spinach, chard or kale at the end if you’re looking to get in some extra greens.
While real cassoulet takes a little longer, you could easily throw this simpler version together on a busy weeknight or for a relaxed Sunday dinner. You can use any veggies or meat you like, including your favourite plant-based options. Just let the oven do most of the work and you will be rewarded with a hearty, comforting and delicious meal that will satisfy those comfort food cravings.
I highly recommend serving this Quick and Easy Cassoulet with a glass (or two) of red wine and lots of your favourite crusty bread because you’ll want to soak up Every. Last. Bite!
Try this Sausage Stuffed Acorn Squash or these Turkey Stuffed Roasted Peppers next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Quick & Easy Cassoulet
Ingredients
- 4 to 5 cups whole or halved tomatoes
- ½ white onion sliced
- 4-6 fennel Italian sausages
- 4-6 large garlic cloves sliced
- Extra-virgin olive oil
- A few sprigs of fresh rosemary and/or thyme
- 1 19 oz (540 ml) can white kidney beans, drained and rinsed
- kosher or fine sea salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F (220ºC).
- Place tomatoes, onions and garlic pieces in a 9×13-inch baking dish and lay the sausages across the top. Toss in a few sprigs of thyme and rosemary then drizzle with olive oil and season with salt and pepper.
- Roast for 35-40 minutes until the sausages are golden. Remove dish from oven and stir in white beans. Return to oven and continue to roast for another 15-20 minutes until the beans are cooked through. Transfer to serving plates and devour immediately.
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