French Cassoulet with White Beans and Sausage
Ingredients
3 Tbsp. olive oil, divided
14 oz. Gimme Lean (meatless) sausage or 1 lb. uncooked pork or turkey sausage
1 yellow onion, diced
1 tsp. minced garlic (about 2 cloves)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 cup bread crumbs, or use panko
15 oz. diced tomatoes, with their liquid
15-19 oz. canned cannellini or white kidney beans, drained and rinsed
Instructions
1. Preheat the oven to 400°F. In a large oven-safe Dutch oven or deep skillet, heat 2 Tbsp. oil over medium heat. Add the sausage (remove it from its casing), breaking it up with the edge of a spatula, and the onions, garlic, oregano and basil. Cook the sausage and onions for about 6-8 minutes, until the sausage is browned, stirring frequently. In a small bowl, combine the bread crumbs and 1 Tbsp. oil with your fingers or a fork and set them aside.
2. Add the tomatoes and beans to the sausage mixture, and bring it to a low boil. Simmer it for 3-5 minutes, then top it evenly with the bread crumb mixture and transfer it to the oven. Bake the stew for 10 minutes, uncovered. Remove it from the oven and serve it immediately, or refrigerate it for up to 3 days.
Slow Cooker Directions: (This makes more of a chili than a casserole, but it's still delicious.) Brown the sausage, onion, garlic, oregano and basil in the oil (you won?t need the oil if using real sausage) and transfer to a slow cooker. Add the tomatoes, 1 lb. dried cannellini or other white beans, and 8 cups water. Cook it on High for 6 hours or on Low for 10 hours. Skip the bread crumbs.
Courtesy of Aviva Goldfarb, www.thescramble.com
Related Recipes
Gluten-Free Sautéed Mini Chicken BurgersAmaranth Pie Crust
Buckwheat Soba with Spinach
Goat Cheese Presto
Asian Pasta with Spicy Tempeh
Grilled Havarti and Avocado Sandwiches
Pappardelle with Basil-Mint Pesto
Orzo with Roasted Vegetables, Basil, and Feta
Spinach and Onion "Enchiladas"
Chicken Breasts with Brandied Cherry-Chocolate Sauce
