Quick Cassoulet Recipe

Name: Quick Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 tbsp olive oil, divided; 3/4 lb chicken sausage, sliced 1/2 inch rounds; 1 small fennel bulb, cut into 1/4 inch wedges; 1/2 small onion diced; 1 small carrot diced; 2 garlic cloves, minced; 1 tbsp fresh thyme; 2 tsp flour; 1 15.5 oz cannellini beans, drained rinsed; 1 14 oz can diced tomatoes; 1 cup roughly chopped crusty bread

Servings: persons

3 tbsp olive oil, divided
3/4 lb chicken sausage, sliced 1/2 inch rounds
1 small fennel bulb, cut into 1/4 inch wedges
1/2 small onion diced
1 small carrot diced
2 garlic cloves, minced
1 tbsp fresh thyme
2 tsp flour
1 15.5 oz cannellini beans, drained rinsed
1 14 oz can diced tomatoes
1 cup roughly chopped crusty bread

1
Heat oven to 400
2
Heat 2 tbsp oil in large skillet with lid
3
Add sausage cook til browned
4
Transfer to plate
5
Add fennel and cook until soft about 3 min
6
Add onion, carrot,garlic and thyme. Cook until almost tender about 2 minutes
7
Add flour stir til well covered
8
stir in beans and tomatoes
9
Season with salt and pepper
10
Cover. Reduce heat to medium-low cook until veggies tender 8-10 min
11
Return sausage cook until heated thru about 2 min
12
Meanwhile in small bowl toss bread and remaining 1 tbsp oil
13
Arrange on baking tray bake until golden 6-8 minutes
14
Top cassoulet with bread and serve

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tbsp olive oil, divided, 3/4 lb chicken sausage, sliced 1/2 inch rounds, 1 small fennel bulb, cut into 1/4 inch wedges, 1/2 small onion diced, and more.

Yes, Quick Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Cassoulet

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