Sausage, Kale, and White Bean Cassoulet
Equipment
- Large Dutch oven
- Broiler-safe pot or baking dish
Ingredients
- 4 Italian sausage links
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the sausage links and brown them on all sides, about 8 minutes total. Remove the sausages to a plate and slice them into bite-size pieces once cool enough to handle.
- Add the chopped onion to the same pot and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Pour in the diced tomatoes and chicken broth. Add the drained cannellini beans, dried thyme, salt, and pepper. Bring the mixture to a simmer.
- Return the sliced sausage to the pot. Cover and simmer for 15 minutes so the flavors blend.
- Stir in the chopped kale and cook uncovered for 5 minutes until it wilts. Sprinkle the panko breadcrumbs over the top and place the pot under the broiler for 2 to 3 minutes until the crumbs turn golden.
Notes
For potlucks, keep the breadcrumbs separate until just before serving so they stay crisp. If the cassoulet thickens too much on the stove, add a splash more broth. Leftovers reheat well on low heat with a little extra liquid to loosen the beans.
Course: Main Course
Cuisine: French
Equipment: Large Dutch oven, Broiler-safe pot or baking dish
Cuisine: French
Equipment: Large Dutch oven, Broiler-safe pot or baking dish