White Bean and Sausage Cassoulet

I was reading Woman's Day while waiting for my daughter in the doctor's office. I came across this recipe for White Bean and Sausage Cassoulet. It was in a section of thrifty recipes, makes 8 servings and costs about $1.18 per serving. I stopped at the store tonight and got the ingredients. I had to come home and Google what Cassoulet means. It's a French bean stew. This recipe was very easy and it was so good! Very hearty and inexpensive - one bowl will fill you up. I served it with French bread. The recipe calls for Italian Sausage but I used Bratwurst instead and skipped the crumb topping due to time. Enjoy!


White Bean and Sausage Cassoulet

2 tsp oil
3 links (10 oz) Italian sausage or Bratwurst
2 medium carrots, thinly sliced
2 stalks celery, sliced
1 large onion, chopped
2 tsp minced garlic
3 cans (15.5 oz each) Great Northern beans, rinsed
2 cans (14.5 oz each) fire-roasted diced tomatoes
1⁄2 cup water
1 tsp dried thyme leaves

Seasoned Crumb Topping
2 tsp oil
1 tsp minced garlic
2 cups coarse fresh bread crumbs from a baguette
2 Tbsp each grated Parmesan and chopped parsley

PREPARATION

1. Heat oven to 375ºF. You’ll need a rimmed baking sheet lined with foil.

2. Heat oil in a 5-qt pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.

3. In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.

4. Cut sausages into 1⁄4-in.-thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.

5. Topping: Toss oil and garlic with crumbs, spread on prepared baking sheet. Bake 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve Topping with cassoulet.