You don’t need to spend hours letting this cassoulet slow cook in the oven. 30 minutes is all it takes if your beans are cooked, an hour if you are pressure cooking dried beans.
1 lb Great Northern White Beans, dry. *(See recipe below)
OR 16oz can of cooked white beans, half drained.
1 small onion, diced
3 cloves of garlic, minced
3 or 4 large mushrooms, coarsely chopped
10 baby carrots, halved or 1 whole carrot, scraped and cut into bite size rounds
3 canned or fresh tomatoes, cut up small
2 Tblsp vegetable oil
Salt and pepper to taste
Optional: splashes of your favorite hot sauce
Sausages: fresh or cooked, whatever you like. For my recipe I cooked two raw mild Italian sausages and added a cooked pork/venison sausage. Bratwurst, kielbasa, smoked sausage, hot links, merguez, any sausage you like. Cut all the sausages into rounds.
Topping:
1 cup of panko, dry breadcrumbs, crushed matzoh, or even dry bread cubes if you wish.
4 T melted butter
Fresh parsley and/or fresh rosemary.
Mix all together and top the cassoulet before it goes in the oven.
Cassoulet
Heat oven to 375F.
Heat a dutch oven over medium high heat and add onion, garlic, carrot, mushrooms, and raw sausages into the pan and cook until onion is soft and sausages mostly cooked through.
Add cooked sausage (if using) and tomato. Heat until warmed.
Add the beans and enough of the stock to make a thick stew.
Top with crumb mixture and bake, covered for 30 minutes.
After 30 minutes, remove lid and broil for 5 – 10 minutes to brown the top.
Remove from oven and let sit for 10 minutes.
*For cooked beans:
1 lb of Great Northern White beans or whatever you like. (I used unsoaked)
1 onion, coarsely chopped
a couple of bay leaves
3 or 4 strips of bacon, cut into chunks
3 or 4 whole cloves of garlic
8 cups of water or stock
Cook as you like, I put mine in a pressure cooker and cooked for 30 minutes and let natural release.
Remove most of the beans and then mash or puree the remainder into the stock to thicken.
