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