This version of the French cassoulet makes a beautiful stew with spices sausage and white beans and no time at all.
By Rita Anastasiou
As a child I’ve didn’t appreciate beans. I totally underestimated them. They have so much fiber and iron hidden in there!
Mild,spiced or zesty, in Greece there is an abundant of sausages, all from different place or Greece. And as a grownup I love a good bean and sausage marriage. Simple and sophisticated.
Cassoulet is a beautiful dish slowly cooked with beans and sausage and topped with crunchy breadcrumbs. So fragrant, with the flavors married so perfectly together! If you are in a hurry, like me, you would love this version of Cassoulet!
- 2 pints of cherry tomatoes
- 4-6 mild Italian sausages
- 4 large garlic cloves,smashed
- 1 onion,cut into wedges
- extra virgin olive oil, as needed
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
- ½ teaspoon chili powder (optional)
- few sprigs of thyme
- 3 cups cooked white navy beans or kidney beans OR 1 19 oz can of white beans, rinsed and drained well
- ½ cup chicken broth
- ¼ cup white wine
- Adjust oven rack to lowest position and heat oven to 425 *F.
- Scatter tomatoes over bottom of dish (reserve about ½ cup to add later). Add garlic, onion and sausages over top. Drizzle with balsamic and olive oil.
- Toss on thyme and sprinkle with S & P. Bake about 25-30 minutes, for sausages to be golden and tomatoes start to burst.
- Remove from oven and stir in beans and reserved ½ cup of cherry tomatoes.
- Add white wine and chicken stock.
- Return to oven and bake 20 minutes longer or until beans are cooked through.