Easy Cassoulet
While a traditional cassoulet takes hours to cook, this easy cassoulet, full of hearty vegetables, beans, and sausage, can be put together in 15 minutes and on the table in under two hours. Comfort food at its finest!
Servings: 8 servings
Ingredients
- 1 green pepper diced (about 1 ¼ cup)
- 3 stalks celery diced (about ¾ cup)
- 1 onion diced (about 1 cup)
- 2 cloves garlic minced
- 2 cans cannellini beans one rinsed and drained
- 2 cans diced tomatoes undrained
- 1 teaspoon dried thyme
- 1 ring sausage sliced thin (kielbasa if you like it mild, Andouille if you like a kick)
- ½-1 teaspoon pepper
- Salt to taste
- 2-3 slices of stale crusty bread for breadcrumbs (1 ¾ cup crumbs total)
- Olive oil
Instructions
- Preheat the oven 350 degrees. Prepare a 9 by 11 baking dish with cooking spray. Set aside.
- In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more.
- To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour.
- Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.
- Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal!