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Sausage And Bean Cassoulet



4 sweet Italian sausage links
3 slices thick-cut bacon, chopped
2 (15 oz) cans cannellini beans , drained and rinsed
1 (14.5 oz) can diced tomatoes, drained
2-3 garlic cloves, minced
1/2 yellow onion, chopped
1 cup vegetable broth
2 tablespoons olive oil, divided, plus extra for drizzling
2 – 3 slices of bread, chopped (preferably slightly stale)
2 tablespoons fresh parsley, chopped and divided
1 tablespoon Parmesan cheese, grated
Salt and pepper, to taste
2 tablespoons unsalted butter, diced


Preheat oven to 475°F.
Warm 1 tablespoon of oil over medium heat in a large sauté pan. Add sausages and brown on all sides. Transfer sausages to plate; slice to 1/4-inch pieces.
Add bacon, onion, and garlic to pan. Season with salt and pepper. Sauté until onion is softened, about 2 minutes.
Return sliced sausages to pan. Stir in drained tomatoes. Pour in vegetable broth and add 1 tablespoon parsley.
Increase heat to medium, simmer 7-10 minutes.
Combine 1 teaspoon garlic, Parmesan cheese, 1 tablespoon olive oil, 1 tablespoon parsley and bread chunks in food processor. Pulse into crumbs.
Transfer sausage mixture to shallow 2-quart baking dish. Top with seasoned breadcrumbs and sprinkle with diced butter. Bake 20 to 25 minutes until bubbly and breadcrumbs are golden.
Optional: drizzle lightly with olive oil before serving.

Source: allrecipes.com