Sausage Cassoulet

This recipe for SAUSAGE CASSOULET checks lots of boxes for me:  easy, inexpensive, quick, one pan, and versatile.  You could mix and match all sorts of ingredients in this dish, using leftovers or cans from the back of the pantry.  

And are you wondering what a cassoulet is?  I had to look it up!  It is a casserole that uses white beans and some type of sausage or pork.  Now we know.  I based this recipe on one I found in my new Better Homes and Gardens cookbook, but changed so many things I thought it deserved a blog post.  

Like so many savory dishes, this one starts with a saute of onions, carrots, celery and garlic.  

I didn't have celery on this night.

I used the beef sausage, but you could use turkey too.

Saute.  I used my cast iron pan.  You just can't beat the heating and quality of cast iron.

Simmer and...

Bake.  

Now you have a delicious, hearty one dish dinner!

Here's the recipe...enjoy!

Sausage Cassoulet

1 T olive oil

1/2 cup chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

1-2 cloves garlic

1 pkg. sausage, sliced

2  15 oz cans white beans, rinsed and drained

2/3 cups chopped tomatoes (could use a can of diced tomato too)

1/2 cup chicken broth

1 t Italian seasoning

Salt and pepper to taste

1.  Preheat oven to 350F.

2.  In a large oven-safe skillet, saute onion, carrots, celery and garlic for 5 minutes.  Add sausage and cook for another 5 minutes.

3.  In a bowl, mash one can of white beans.  Add mashed beans, other can of beans, and the rest of the ingredients.  Heat through on the stove.

4.  Bake uncovered in oven for 20-30 minutes.  

I hope you enjoy this easy recipe.  

It would be a great way to "reinvent" leftover meats or vegetables too!

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