Food Recipes One-Pot Chicken Sausage and Beans 4.8 (5) 3 Reviews Sausage and beans layer on the flavors in this simple one-pot recipe, which is inspired by the classic cassoulet. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on December 16, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 40 mins Total Time: 40 mins Servings: 8 You'll start with smoky Andouille chicken sausage, which renders flavorful drippings that you'll use to coat the breadcrumbs for topping. Then you'll build a tomato-enriched filling, with soft onions, juicy tomatoes, and rich ground pork. All this marries with tender cannellini beans that absorb the saucy deliciousness. It's the perfect dish for a crowd on cold evenings. Ingredients ¼ cup olive oil, divided 1 12-oz. package andouille chicken sausage, pricked with a fork 1 cup panko 1 ¼ teaspoon kosher salt, divided 1 yellow onion, chopped 1 carrot, grated 4 cloves garlic, crushed 1 pound ground pork ½ teaspoon freshly ground black pepper 2 tablespoons tomato paste 1 14.5-oz. can crushed tomatoes 2 sprigs thyme, plus leaves for serving 2 15.5-oz. cans cannellini beans, drained and rinsed Directions Heat 2 tablespoons oil in a large, heavy-bottomed pot or Dutch oven over medium. Add sausage; cook, turning often, until browned on all sides, about 8 minutes. Transfer to a plate. Add panko and ¼ teaspoon salt to pot; cook, stirring constantly, until golden, about 2 minutes. Transfer to a bowl. Wipe pot clean. Heat remaining 2 tablespoons oil over medium. Add onion, carrot, and garlic; cook, stirring often, until softened, about 5 minutes. Increase heat to medium-high. Add ground pork, pepper, and remaining 1 teaspoon salt; cook, breaking up pork with a wooden spoon and stirring occasionally, until browned, 6 to 8 minutes. Add tomato paste; cook until darkened and coating pork, about 2 minutes. Stir in 1¾ cups water, crushed tomatoes, and thyme, scraping up browned bits; bring to a boil. Reduce heat to medium-low. Simmer, stirring often, until sauce thickens slightly, about 10 minutes. Meanwhile, diagonally slice sausage. Add beans and sliced sausage to pot. Cook over medium, stirring occasionally, until warmed through, about 2 minutes. Discard thyme sprigs. Sprinkle with panko and thyme leaves before serving. Serving and Storing Dust this satisfying stew with crispy, salty panko just before serving. Seasoned panko can be stored at room temperature in an airtight container for up to 2 days. Freeze untopped stew in containers or zip-top bags for up to 2 months. Print