Quick & Easy Cassoulet

This quick & 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 lots of aromatic fresh rosemary, fennel 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 & 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

Substitutions

I’ve made this quick & easy cassoulet with leeks, potatoes, celery and carrots. If you don’t have white kidney beans, navy, cannellini and barlotti beans are all delicious alternatives. I love to toss in some spinach, chard or kale at the end if I’m looking to get in some extra greens!

While real cassoulet takes a little longer, you could easily throw this 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 & 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!  

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Quick & 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!

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Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Course: Main Course

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

Servings: 4 to 6

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

US Customary – Metric

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.

Notes

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.

Substitutions: I’ve made this quick & easy cassoulet with leeks, potatoes, celery and carrots. If you don’t have white kidney beans, navy, cannellini and barlotti beans are all delicious alternatives. I love to toss in some spinach, chard or kale at the end if I’m 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.