Description
This version of the French cassoulet makes a beautiful stew with spices sausage and white beans and no time at all.
Ingredients
Scale
- 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)
- 1/2 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)
- 1/2 cup chicken broth
- 1/4 cup white wine
Instructions
- Adjust oven rack to lowest position and heat oven to 425 *F.
- Scatter tomatoes over bottom of dish (reserve about 1/2 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 1/2 cup of cherry tomatoes.
- Add white wine and chicken stock.
- Return to oven and bake 20 minutes longer or until beans are cooked through.
- Category: Main
- Cuisine: French-Inspired