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Amazing 1 Pot White Bean Cassoulet with Sausage

White Bean Cassoulet with Sausage
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Enjoy this warm and hearty White Bean Cassoulet with Sausage, a comforting stew perfect for a cold winter evening. This recipe brings simple, soulful flavor to your table.

Ingredients

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  • 1 pound dried great northern or cannellini beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 pound good quality sausage (such as Toulouse or Italian), casings removed
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken or vegetable broth
  • 1 cup dry white wine (optional)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place the soaked and drained beans in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until the beans are tender but still hold their shape, about 1 to 1.5 hours. Drain and set aside.
  2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.
  3. Add the onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Stir in the minced garlic and cook for 1 minute more until fragrant.
  5. Return the cooked sausage to the pot. Add the diced tomatoes, broth, white wine (if using), bay leaf, and thyme. Season with salt and pepper.
  6. Bring the mixture to a simmer. Cover the pot partially and cook slowly for 30 minutes, allowing the flavors to meld.
  7. Stir in the pre-cooked white beans. Continue to simmer, uncovered, for another 15-20 minutes, stirring occasionally, until the stew has thickened slightly. Remove the bay leaf before serving.
  8. Ladle the cassoulet into bowls. Garnish generously with fresh parsley.

Notes

  • Soaking the beans overnight helps them cook evenly and reduces cooking time.
  • If you prefer a thicker stew, mash about 1/2 cup of the beans against the side of the pot before adding them back in.
  • This dish tastes even better the next day after the flavors have fully developed.

Nutrition

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