Quick Cassoulet American Style

Supper’s ready, I announced to no one in particular. Please get your drinks while I dish it up. This is a regular, one-sided conversation that we have in our house every evening. Hubby did what he usually does, he stood in front of the refrigerator to check our meal planner. Some meals require a tall glass of soda, others milk and others still sweet southern tea. He made a face. What is a French Cassoulet?

A true French Cassoulet this recipe is not. For one thing, the real deal usually includes a slow-simmered mix of beans, pork sausage, and duck. Often goose fat is also included. In America, the term Cassoulet is broadly applied to any hearty bean-based casserole with meat, usually smoked sausage. My Cassoulet is a far cry from the real deal – yet it holds true to some traditions – such as white beans and smoked pork. Unlike a traditional Cassoulet that can take all day to slow-cook, this Cassoulet can be on your dinner table in about an hour. Served with bread and a salad, it’s simple comfort food.

Quick Cassoulet
6 large garlic cloves, smashed
1 pint cherry or grape tomatoes
4 fresh smoked sausage
1/4 cup olive oil
1/8 cup balsamic vinegar
a few sprigs of fresh thyme
Salt to taste
Pepper to taste
2 (15 oz) cans Cannellini beans, rinsed and drained

Adjust oven rack to lowest position and heat oven to 425 degrees.

Peel and smash garlic cloves, set aside.

Scatter the tomatoes over the bottom of a casserole dish. Add the garlic to casserole dish, then lay sausage on top. Drizzle olive oil and balsamic vinegar over everything. Toss in a few sprigs of thyme, then season with salt and pepper.

Place in the oven, baking until tomatoes are beginning to burst and the sausage is plumb, about 15 to 20 minutes.

While sausage bakes, drain and rinse Cannellini Beans. Set aside until ready to use.

When the tomatoes have split and the sausages are golden, remove the dish from the oven. Remove sausage and stir in the beans into the tomatoes. Place sausage over bean mixture. Return casserole to the oven and continue to bake for 20 minutes or so, until the beans are heated through and the sausages are nicely browned, their skins blistering.

Serve hot with warm crusty bread.

Quick Cassoulet (1)
In a casserole dish, scatter tomatoes and garlic.
Quick Cassoulet (4)
Lay sausage over tomatoes, then tuck a few sprigs of thyme over the tomatoes. Roast in the oven until the tomatoes being to “pop”.
Quick Cassoulet (5)
While sausage and tomatoes bake, drain the beans and set aside until ready to use.
Quick Cassoulet (7)
Once the tomatoes have begun to blister, remove casserole dish from the oven. Remove sausage links. Mix beans with tomatoes, top with sausage. Continue to bake until sausage is nicely blistered and bean are hot.
Quick Cassoulet (9)
Serve and enjoy all the smokey, savory goodness.

Thank you for stopping by. Let me know what you think – conversations and comments are always welcome. Hope you have a delicious day!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.