Tuesday, October 2, 2012

Sausage and White Bean Casserole

From the kitchen of One Perfect Bite...Cassoulet is a rich, slow-cooked bean casserole that was first made in the peasant kitchens of southern France. Traditionally, it was made with haricot beans, some type of meat, generally pork, goose, duck or mutton, and duck or goose confit. Confit is usually prepared from salted goose or duck legs that are preserved by storing them in the fat in which they slowly braise. The dish itself is named after the vessel, an earthenware cassole, in which it cooks. In the United States, the term cassoulet tends to be applied to any hearty bean-based casserole. That's the case with tonight's recipe, which was called a cassoulet by its developers. I found the recipe in Woman's Day magazine, and while I don't consider it to be a cassoulet in the classic sense, it is a fine bean casserole that I am happy to share with you. I try to make this dish the night before I plan to serve it. The long night's sleep gives the ingredients a chance to meld and the dish develops a richness that is missing when it is first made. If you can find it, use duck sausage when you make this casserole. It is an upgrade that adds enormous flavor to the dish. I hope you will give this recipe a try. It is fine fall and winter fare and it is not difficult to prepare . Here's how this bean casserole is made.

Sausage and White Bean Casserole...from the kitchen of One Perfect Bite courtesy of Woman's Day magazine
2 teaspoons oil
3 (10-oz) links Italian sausage or Bratwurst
2 medium carrots, thinly sliced
2 stalk) celery, sliced
1 large onion, chopped
2 teaspoons 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 teaspoon dried thyme leaves
Seasoned Crumb Topping
2 teaspoons oil
1 teaspoon minced garlic
2 cups coarse fresh bread crumbs from a baguette
2 tablespoons each grated Parmesan and chopped parsley

1) Heat oven to 375 degrees F. You'll need a rimmed baking sheet lined with foil.
2) Heat oil in a 5-quart pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.
3) Using fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.
4) Cut sausages into 1⁄4-inch 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 bread 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. Yield: 8 servings.

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Diane said...

This sounds perfect for these colder day, also easy and inexpensive. Take care Diane

Ellen Whyte said...

I make the Spanish version of this with Chorizo, bacon, white beans, garlic and onion. And paprika hot and sweet. YUM!

SImple and Serene Living said...

as I am currently off meat, I am wondering how this would taste with vegetarian sausage :)


Priya Suresh said...

My husband will love this casserole very much.

Kim said...

Love your version of cassoulet. This looks great and it's comfort food at it's best!

Big Dude said...

I cannot remember ever having a casserole centered around white beans, but you dish looks awesome and is a must try.

Barbara said...

Hi Mary,
This looks so delicious, thanks to your wonderful photography skills.
I'd also like to say that of the many food blogger websites I have bookmarked, and receive emails from, yours is my favourite for the great recipes you share, the beautiful pic's that accompany them and your informative comments that precede the recipe ~ thanks so much for all you do!

Unknown said...

Mary, everything about this sounds wonderful! Such a lovely photo too!

StephenC said...

When I saw your recipe title on my blog list I immediately said to myself, "cassoulet." And sure enough cassoulet is in your first sentence. I've made many versions of it and it's almost impossible not to love it, no matter whether it's "authentic" or not.

Penny said...

Cassoulet is one of my favorite dishes. Love your version.

From the Kitchen said...

This looks like a delicious alternative to the classic cassoulet! I made my first, and only, "true" dish when I had a toddler and an infant. It took most of the day and the kitchen was well greased when I finished. What was I thinking?


Unknown said...

I love cassoulet.. yet I have never made it before. I think I will change that as soon as it gets a little cooler here! This looks fantastic!

Lilli said...


Tricia @ saving room for dessert said...

This is the best part of blogging. Seeing these wonderful dishes presented so beautifully! I have been ogling the Italian sausage at the store so it may have to jump in the cart! Sounds amazing and as always, love the great snip-its of useful information!

Daniela said...

Wonderful recipes. Have a good day, Daniela.

David said...

Mary, Nice comfort food casserole! I don't know why, but I would have never thought about this combo for a casserole. The ingredients are all good so it's narrow mindedness on my part. Thanks for the wake up! Take Care, Big Daddy Dave

Jill @ MadAboutMacarons said...

It's so long since I've had a good cassoulet and with the nights closing in, this is definitely a treat! What great photos!

Nammi said...

yumm, looks very comforting

Unknown said...

Once it's not scorching here, I want this!

Catherine said...

Dear Mary, These are my kind of meals. I would love this with a nice loaf of bread. Blessings dear. Catherine xo

Tammy said...

Oh my, how delicious, Mary! This is why I love Autumn so much...beautiful dishes of comfort food like this! :)

Thank you for stopping by and taking the time to comment on my cake squares over the weekend.


France@beyondthepeel said...

I'm a sucker for a good bean cassoulet. I'd love to try this with duck sausage. Sounds super delicious.

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