Italian sausage, casings removed
onion, thinly sliced
carrots, cut into 1/2-inch dice
parsnips, cut into 1/2-inch dice
tomato, chopped, or one 8-ounce can whole tomatoes, drained and chopped
15-ounce cans of great Northern, cannellini, or navy beans, drained and rinsed
sprigs fresh thyme or 1 teaspoon dried thyme leaves
freshly ground pepper
cloves garlic, minced
chopped fresh parsley
salted butter, melted
- In a Dutch oven (a heavy pot, usually made of cast iron, that you can use on the stovetop and in the oven), heat the oil over medium heat. Cook the sausage until well browned, breaking it up with a wooden spoon. Remove and drain on paper towels; set aside.
- Pour out the excess oil from the Dutch oven. Add the chicken broth, vegetables, beans, thyme, salt, pepper, a third of the garlic, and the sausage and return to heat. Mix well, scraping up any brown bits that have stuck to the bottom of the Dutch oven. Bring to a boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, until thickened and the vegetables are tender.
- Heat oven to 400° F. In a bowl, combine the bread-crumbs, parsley, butter, and remaining garlic. Sprinkle evenly over the cassoulet and place in the oven. Bake, uncovered, until the crust is golden brown, 10 to 15 minutes.