My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, January 20, 2011

Sausage and White Bean "Cassoulet"

What a wonderful comforting dish this is, and perfect for 2 people. However, it does double nicely.

Sausage and White Bean "Cassoulet"
2 servings
print recipe

4 sweet Italian sausage links (about 10-ounces total)pricked all over with a fork
1 teaspoon oil oil
2 medium onions, halved and sliced thin lenghwise
2 garlic cloves, chopped fine
1 1/2 teaspoons mixed chopped fresh herbs such as rosemary, thyme and/or sage or 3/4 teaspoon mixed dried herbs, crumbles
1 bay leaf
1/2 cup chopped scallion greens or fresh parsley leaves
1 (14 1.2-ounce) can diced tomatoes including juice
1 (19-ounce) can white beans such as cannellini, navy, or Great Northern, drained and rinsed

1 tablespoon olive oil
2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves

In a medium skillet cook sausages in oil over moderate heat, turning them until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.

In fat remaining in skillet cook onions and garlic, stirring until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/3-inch thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "Cassoulet" warm, covered.

Make topping:

In a small skillet heat oil over moderately high heat until hot but not smoking and saute bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and saute, stirring i minute.

Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

I will be linking this to Miz Helens Country Cottage - Full Plate Thursday. Come on over and fill your plate.


  1. What a great recipe for cold winter days. Thanks you Bev! I'm going to try this.

  2. Hi Beverly,
    What a perfect day for your Sausage and White Bean Cassoulet. I have a bowl of it and I can't wait to try some, it looks delicious. Thank you so much for coming to Full Plate Thursday today and please come back!

  3. It's been a long time since I've made this. Mmmm, can't wait to make it again!

    Cathy @ Country Cathy

  4. Stopping by from Full Plate Thursday, love this recipe. What a bonus for me, my Honey does not like sausage, so I would get both portions! Thanks for sharing this great recipe.

  5. I have never actually made Cassoulet in real life. Only in my mind. This sounds great and easy to make.


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