Last updated on November 28th, 2025

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
1 medium yellow onion, chopped
4-6 Italian fennel sausages (1 lb or 454 grams)
6-8 large garlic cloves, whole or halved
Extra-virgin olive oil
A few sprigs of fresh thyme and/or rosemary
1 19 oz (540 mL) can white kidney beans, drained and rinsed
Kosher or fine sea salt and freshly ground black pepper

Variations & substitutions

Garlic: I like the caramelization that comes with roasting whole cloves. Feel free to slice the larger cloves in half if you prefer smaller pieces. Just don’t mince the garlic because it will burn.
Substitutions: I’ve made this recipe with leeks, bacon, pancetta, celery and carrots. If you don’t have white kidney beans, navy, cannellini and barlotti beans are all delicious alternatives. Any sausage will work, including plant-based sausage cooked according to package instructions. Toss in some spinach, chard or kale at the end if you’re looking to get in some extra greens.
Baking dish: This recipe can be made using a Dutch oven if you have one, a covered casserole dish or a 9×13-inch lasagna-style pan depending on the number of servings you intend to make.
Leftovers: This dish is best enjoyed fresh from the oven. Leftovers can be reheated by returning the baking dish to the oven and warming for 5-7 minutes at 350º (177ºC). Store in a well-sealed container in the refrigerator for up to 5 days or freeze for up to 3 months. If frozen, thaw to room temperature and drizzle with a little more olive oil prior to reheating.

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 and Easy Cassoulet

A one-pan-and-done recipe that requires just a few minutes of hands-on prep time to make. 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!

Print Save

Prep Time:10

Cook Time:1

Total Time:1 10

Course: Main Course

Keyword: cassoulet, fennel, Italian sausage, rosemary, white beans

Servings: to 6

Author: Kerry

Ingredients

4 to 5 cups whole or halved tomatoes
1 medium yellow onion chopped
4-6 fennel Italian sausages 1 lb (454 grams)
6-8 large garlic cloves whole or halved
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

US Customary – Metric

Instructions

Preheat oven to 425°F (220ºC).
Place tomatoes, onion and garlic 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 6-8 minutes just until the beans are heated through. Transfer to serving plates and devour immediately.

Notes

Garlic: I like the caramelization that comes with roasting whole cloves. Feel free to slice the larger cloves in half if you prefer smaller pieces. Just don’t mince the garlic because it will burn.

Substitutions: I’ve made this recipe with leeks, bacon, pancetta, celery and carrots. If you don’t have white kidney beans, navy, cannellini and barlotti beans are all delicious alternatives. Any sausage will work, including plant-based sausage cooked according to package instructions. Toss in some spinach, chard or kale at the end if you’re looking to get in some extra greens.

Baking dish: This recipe can be made using a Dutch oven if you have one, a covered casserole dish or a 9×13-inch lasagna-style pan depending on the number of servings you intend to make.

Leftovers: This dish is best enjoyed fresh from the oven. Leftovers can be reheated by returning the baking dish to the oven and warming for 5-7 minutes at 350º (177ºC). Store in a well-sealed container in the refrigerator for up to 5 days or freeze for up to 3 months. If frozen, thaw to room temperature and drizzle with a little more olive oil prior to reheating.