Quick Cassoulet Recipe

Name: Quick Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 (4-inch) pork sausages, sliced (about 8 ounces); 4 (4-inch) lamb sausages, sliced (about 6 1/2 ounces); 4 (4-inch) duck sausages, sliced (about 8 1/2 ounces); Cooking spray; 1 cup finely chopped onion; 1/2 cup finely chopped carrot; 1/2 cup finely chopped celery; 2 tablespoons minced garlic; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1/2 cup dry white wine; 1/4 cup cognac or brandy; 5 thyme sprigs; 2 bay leaves; 2 whole cloves; 1 cup fat-free, lower-sodium chicken broth; 3 (15-ounce) cans cannellini beans, rinsed and drained; 1 (14.5-ounce) can no-salt-added diced tomatoes, drained; 1 (4-ounce) piece French bread baguette; 1 1/2 tablespoons unsalted butter

Servings: persons

2 tablespoons olive oil
4 (4-inch) pork sausages, sliced (about 8 ounces)
4 (4-inch) lamb sausages, sliced (about 6 1/2 ounces)
4 (4-inch) duck sausages, sliced (about 8 1/2 ounces)
Cooking spray
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 tablespoons minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup dry white wine
1/4 cup cognac or brandy
5 thyme sprigs
2 bay leaves
2 whole cloves
1 cup fat-free, lower-sodium chicken broth
3 (15-ounce) cans cannellini beans, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1 (4-ounce) piece French bread baguette
1 1/2 tablespoons unsalted butter

1
Preheat oven to 325u00b0.
2
Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausages; cook 6 minutes, stirring frequently. Remove sausages from pan using a slotted spoon; drain. Wipe pan with paper towels, leaving browned bits on bottom of pan. Coat pan with cooking spray. Add onion and next 5 ingredients (through salt); cook 8 minutes, stirring occasionally. Add wine and cognac; bring to a boil. Cook 10 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
3
Place thyme sprigs, bay leaves, and cloves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag, broth, beans, and tomatoes to vegetable mixture; stir to combine. Return sausages to pan; stir. Bring mixture to a boil, and remove from heat.
4
Place bread in a food processor; pulse 10 times or until fine crumbs measure 2 cups. Melt butter in a large skillet over medium-high heat. Add crumbs to pan; saute 5 minutes or until golden, stirring frequently. Sprinkle crumbs evenly over bean mixture. Bake at 325u00b0 for 40 minutes. Discard cheesecloth bag before serving.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 (4-inch) pork sausages, sliced (about 8 ounces), 4 (4-inch) lamb sausages, sliced (about 6 1/2 ounces), 4 (4-inch) duck sausages, sliced (about 8 1/2 ounces), and more.

Yes, Quick Cassoulet falls under the Soups & Stews 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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