|Braised White Bean & Andouille Sausage Cassoulet|
cassoulet, I slowly braise white beans with spicy andouille sausage in the oven for 2 to 3 hours, finishing it off with a topping of breadcrumbs. I used Saag's Ragin' Cajun Sausage from their Naturals line, which are wonderfully spicy and flavorful. For you non-red meat eaters out there, the sausages are made from smoked chicken and turkey. They worked perfectly.
This dish is the ultimate comfort food--rich and meaty. I also love serving it family style for a dinner party, placing the braising dish right in the middle of the table and letting my guests go at it. I promise there will very little left. While the cooking time is on the longer side (2-3 hours), the "active" part is relatively short.
Serve with Butter Lettuce Salad with Feta & Pomegranates and crusty French bread for scooping up cassoulet
Braised White Bean & Andouille Sausage Cassoulet
Serves 4-6 people
Cooking time: about 2-3 hours
- 1 package of Saag's Ragin' Cajun sausage (4 links) or other andouille sausage, chopped
- 1 cup cannellini beans, soaked overnight or for six hours (to soak, cover with two inches of water in a bowl)
- 2 tablespoons grapeseed oil
- 1 medium yellow onion, peeled and chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 5 cups water (preferably filtered)
- 2 tablespoons tomato paste
- 1 bouquet garni of bay leaf, thyme, and parsley tied together with kitchen twine
- 1 cup breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons parsley, chopped
- salt and freshly ground pepper
- Preheat the oven to 350 degrees.
- In a braising pan with a tight-fitting lid, heat the grapeseed oil over medium heat. Add onion, celery, and carrots, stirring occasionally until lightly caramelized (about 10 minutes).
- Add the garlic and cook for 1 more minute.
- Add cannellini beans, sausages, water, tomato paste, bouquet garni, and a pinch or two of salt and some pepper. Stir to combine.
- Cover with the lid and bake in the oven for 90 minutes to 2 hours, or until the beans are becoming tender.
- Meanwhile, toss the breadcrumbs with the olive oil, parsley, salt, and pepper.
- Remove the cassoulet from the oven and check seasoning (salt and pepper). Top with the breadcrumb mixture and bake uncovered for another 30 minutes or until golden brown.
- Serve family style. Enjoy!
- Ragin' Cajun sausages from Saag's
- Bob's Red Mill cannellini beans from Whole Foods
- grapeseed oil and organic tomato paste from Trader Joe's
- onion, carrot, cellery, thyme, parsley, and bay leaf from WeHo Farmers Market