Cassoulet is one of the world's classic dishes, but it's not a task taken on lightly - some recipes take up to three days to make. It's worth the effort for a special occasion, but doesn't really qualify as an everyday meal. Although this quick and easy version doesn't have the depth and complexity of flavor the original does, it's become one of my favorite weekend meals.
This is far better the second (or even third) day so I recommend making the full recipe, but it's easy enough to cut in half. (Larger image.) Serves 2 with leftovers.
For more casserole ideas check out "On a (Casse)Roll."
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 2 19 oz. cans cannellini beans
- 1/2 lb. Italian sausage; cut into 1/2" slices
- 2 Tbsp. olive oil
- 1 md. yellow onion; coarsley chopped
- 1 15 oz. can diced tomatoes
- 1 smoked turkey leg; skin removed and diced
- 2 garlic cloves; finely chopped
- 3 Tbsp. tomato paste
- 2 sprigs fresh sage or 1 tsp. dried
- 4 sprigs fresh thyme or 1 tsp. dried
- 1 sprig fresh rosemary or 1/2 tsp. dried
- 2 bay leaves
- Healthy pinch of red pepper flakes
- 1 - 2 cup chicken broth
Preparation:
1. Heat oven to 300F.
2. Brown the Italian sausage in olive oil in a dutch oven over medium heat. Add the onion and cook until translucent. Add the garlic and cook until fragrant (about 1 minute).
3. Add all remaining ingredients to the pot along with just enough chicken broth to bring the liquid level with the other ingredients.
4. Cover the pot and place it in the oven for 1 1/2 hours.
5. Remove the cover and continue cooking for another hour until a few beans began to split and release some starch into the broth for thickening.
