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Week of 10/15/18

Cassoulet
with Italian sausage / zucchini / white beans

Active: 30 min Total: 45 min
Original GF Paleo Vegetarian
Cassoulet
This hearty French-inspired dish of sausage, white beans, and veggies is the perfect way to warm-up your weeknight. Topped with buttery panko breadcrumbs and served with a toasted baguette, this dinner is sure to please everyone!
Smarts: We start the cassoulet on the stove-top and finish in the oven, so be sure to use a Dutch oven or skillet that's oven proof.
Tags
One Pot, Freezer Friendly
Proteins
Sausage, Beans, white/cannellini
Cuisines
European - French
Save recipe
166

Ingredients

Metric
Servings:
4
Cassoulet:
  • Carrots - 8 oz , diced
  • Celery - 2 stalks , diced
  • Zucchini - 12 oz , diced
  • Garlic - 2 cloves , chopped
  • Beans, cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Italian sausage, loose and raw - 8 oz
  • Tomato paste - 3 Tbsp
  • Stock, any type - 1 cup
  • Bay leaves - 2
  • Butter - 1 Tbsp
  • Panko breadcrumbs - 3/4 cups
  • Thyme, dried - 1 tsp
  • Baguette, small - for serving

Prep

  1. Carrots / Celery / Zucchini / Garlic - Prep as directed. Combine carrots and celery in one container. Combine zucchini and garlic in a separate container. (Can be done up to 5 days ahead)
  2. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C.
  2. While oven is heating, heat a Dutch oven or large skillet with olive oil over medium heat. Add sausage and cook, breaking apart, until cooked through, 4 to 6 minutes.
  3. Set cooked sausage aside and return pan to heat. (Note: if there is more than ~1 Tbsp / 15 ml of oil in the pan for 4 servings, drain off excess; adjust amount if customizing).
  4. Increase heat to medium-high. Add carrots and celery to heated pan. Saute until soft and starting to caramelize in some places, 5 to 7 minutes.
  5. Stir in tomato paste, zucchini, garlic, Italian sausage, and stock. Add bay leaves and bring to a simmer.
  6. While cassoulet is coming to a simmer, melt butter. Combine with panko and dried thyme.
  7. Stir beans into cassoulet and sprinkle panko over top.
  8. Transfer cassoulet to heated oven and bake, uncovered, until panko topping is golden brown, ~15 minutes.
  9. Toast baguette during the last few minutes of cooking.
  10. Spoon cassoulet into shallow bowls and serve with baguette on the side. Enjoy!

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