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!
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 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 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 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.