Ingredients with Measurements:
- 1 lb. Italian sausage, casings removed
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz. each) white beans, drained and rinsed
- 1 can (14.5 oz.) diced tomatoes
- 1 cup chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper, to taste
- 2 tbsp. olive oil
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a Dutch oven over medium heat.
3. Add sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
4. Add onion and garlic, and cook until softened.
5. Add white beans, diced tomatoes, chicken broth, thyme, rosemary, salt, and pepper.
6. Bring to a simmer and cook for 5 minutes.
7. Cover the Dutch oven with a lid and transfer it to the oven.
8. Bake for 30-40 minutes, or until the liquid has reduced and the sausage is cooked through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 32g
Protein: 28g
Sodium: 1100mg
Fiber: 8g
Sugar: 4g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or bratwurst.
- You can use any type of beans you prefer, such as cannellini or navy beans.
- You can use fresh herbs instead of dried herbs, such as thyme and rosemary.
Variations:
- You can add chopped carrots, celery, or bell peppers for extra flavor and nutrition.
- You can add a splash of red wine or balsamic vinegar for acidity and depth of flavor.
- You can top the cassoulet with breadcrumbs or grated Parmesan cheese before baking for a crispy crust.
Tips and tricks:
- Make sure to remove the casings from the sausage before cooking.
- Use a wooden spoon to break up the sausage into small pieces.
- You can make this recipe ahead of time and reheat it in the oven or on the stovetop.
Storage instructions:
- Store leftover cassoulet in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat cassoulet in the oven at 350°F for 15-20 minutes, or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve cassoulet in individual bowls or on a large platter.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Grated Parmesan cheese
- Breadcrumbs
Pairings:
- Crusty bread
- Green salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the cassoulet is too dry, add more chicken broth or water.
- If the cassoulet is too soupy, remove the lid and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Cassoulet is a traditional French dish that originated in the region of Languedoc.
- It is typically made with white beans, sausage, and other meats, such as duck or pork.
Flavor profiles:
- Savory
- Hearty
- Comforting
Serving suggestions:
- Serve cassoulet with a glass of red wine for a classic French meal.
Related Categories
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Region: French
Taste: Savory, Meaty, Herby, Hearty, Comforting