Winter Cassoulet

Winter Cassoulet
Susie Cushner
Hearty and filling, this rich dish combines sausage and beans with carrots, parsnips, tomato, and thyme.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
105
minutes

Ingredients

1
tablespoon
olive oil
1
pound
Italian sausage, casings removed
1 1/2
cups
chicken broth
1
onion, thinly sliced
3
carrots, cut into 1/2-inch dice
3
parsnips, cut into 1/2-inch dice
1
tomato, chopped, or one 8-ounce can whole tomatoes, drained and chopped
3
15-ounce cans of great Northern, cannellini, or navy beans, drained and rinsed
5
sprigs fresh thyme or 1 teaspoon dried thyme leaves
1/2
teaspoon
salt
1/8
teaspoon
freshly ground pepper
3
cloves garlic, minced
1
cup
plain breadcrumbs
1/4
cup
chopped fresh parsley
2
tablespoons
salted butter, melted

Directions

  1. 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.
  2. 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.
  3. Reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, until thickened and the vegetables are tender.
  4. 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.

 

Jane Kirby and Kay Chun
January 2002

Nutritional Information

  • Per Serving
  • Calories 468
  • Calcium 192 mg
  • Carbohydrate 62 g
  • Cholesterol 27 mg
  • Fat 16 g
  • Fiber 12 g
  • Iron 6 mg
  • Protein 21 mg
  • Sat Fat 6 g
  • Sodium 797 mg
What does this mean? See Nutrition 101.