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! 
Cassoulet-Style Been and Sausage Stew
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty and flavorful, this French-inspired stew is surprisingly quick to make. Perfect for a cozy weeknight meal.
Ingredients
- 2 pints (946 ml) cherry tomatoes
- 4-6 mild Italian sausages
- 4 large garlic cloves (smashed)
- 1 onion (cut into wedges)
- extra virgin olive oil (as needed)
- 1 tbsp (15 ml) balsamic vinegar
- salt and pepper (to taste)
- 1/2 tsp chili powder (optional)
- few sprigs of thyme
- 3 cups (709 ml) cooked white navy beans or kidney beans OR 1 19 oz (539 g) can of white beans (rinsed and drained well)
- 1/2 cup (118 ml) chicken broth
- 1/4 cup (59 ml) white wine
Instructions
- Adjust oven rack to the lowest position and heat oven to 425°F (218°C).
- Scatter tomatoes over the bottom of the dish, reserving about 1/2 cup for later. Add garlic, onion, and sausages on top. Drizzle with balsamic and olive oil.
- Add thyme and season with salt and pepper. Bake for 25-30 minutes, or until sausages are golden and tomatoes begin to burst.
- Remove from oven and stir in beans and the reserved 1/2 cup of cherry tomatoes.
- Add white wine and chicken stock.
- Return to oven and bake for 20 minutes, or until beans are cooked through.
Notes
- For a deeper flavor, brown the sausages in a pan before adding them to the dish.
- If you don’t have white wine, substitute with an equal amount of chicken broth.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 10
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
What type of sausage works best for the Cassoulet-Style Bean and Sausage Stew?
A variety of sausages can be used, but a mild or slightly spiced sausage will complement the beans best. Look for Greek sausages to enhance the flavor profile.
How long should I cook the beans for in the stew?
If using canned beans, add them in the last 20-30 minutes of cooking to heat through. If using dried beans, soak them overnight and cook for about 1-1.5 hours before adding them to the stew.
Can I add additional vegetables to the stew?
Yes, feel free to add vegetables like carrots or bell peppers; just chop them into small pieces and add them at the same time as the sausages to ensure they cook thoroughly.
