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–+ servings

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 Recipe
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Course: Main Course
Keyword: cassoulet, fennel, Italian sausage, rosemary, white beans
Servings: 4 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 9x13-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 9x13-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.