Cassoulet Style Italian Sausages and White Beans

A new favorite cook book is Pam Anderson’s Perfect One Dish Dinners. I dog-eared half the book in the first pass.  And I have made a number of things from the book, but this is one of my favorites.   It’s easy, fast, and fairly healthy.  Although I suspect that purists in this part of the country might scorn the idea of turkey Italian sausage.  In a dish like this, I can’t tell much difference.

This was a perfect choice a few days back when it was miserably damp and cold.  I really like cassoulet, but you have to plan ahead to have enough time to do it right.  This has much of the taste without the labor.  Spicy sausage is perfect with  the creamy white beans.  I added rosemary and just a bit of red pepper flakes.

I served this with some toasted baguette slices.  But I also think that a topping of toasted garlic bread crumbs would be great.  Add a salad if you like.  Bonus – the leftovers are really delicious.

Cassoulet Style Italian Sausages and White Beans

Adapted from Perfect One Dish Dinners by Pam Anderson

Serves 8

2 ½ pounds turkey Italian sausage links, cut into 1 1/2″ pieces

4 strips thick sliced bacon, chopped

3 pints cherry tomatoes

can diced tomatoes, 14.5 ounces

1 large onion, rough chop

4 large cloves garlic, thinly sliced

1 ½ tablespoons chopped fresh rosemary

¼ teaspoon red pepper flakes

3 tablespoons extra-virgin olive oil

1 ½ tablespoons balsamic vinegar

good splash dry white wine

2 teaspoons dried thyme

3 bay leaves

 

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Salt and freshly ground black pepper

3 cans white beans, about 16 ounces each, rinsed and drained

Chopped flat-leaf parsley, for garnish

Adjust oven rack to lowest position and heat oven to 425 degrees.  Mix sausage, bacon, cherry tomatoes, diced tomatoes, onion, garlic, rosemary, red pepper flakes, olive oil, vinegar, white wine, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large, heavy roasting pan.  Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes to 1 hour.  Remove from oven, stir in the beans and continue to cook until cassoulet has heated through, about 15 – 20 minutes longer.

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