We had a couple of cans of white beans, and a kielbasa that needed a job, and it’s cold here on the farm. While we have more time than we used to on a weekday (horses live at home rather than me driving…amazing the difference!), we still appreciate a quick dinner. This was fun, tasty, open to whatever sausage you have on hand, etc. It is from Epicurious, and came up when I googled, “quick cassoulet!” I added a package of spinach for filling (and because it needed to be used up).
- 4 sweet Italian sausage links (about 10 ounces total), skins pricked all over with a fork (I used kielbasa and it came out well)
- 1 teaspoon olive oil
- 2 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups)
- 2 garlic cloves, chopped fine
- 1 1/2 teaspoon mixed chopped fresh herbs such as rosemary, thyme, and/or sage or 3/4 teaspoon mixed dried herbs, crumbled
- 1 bay leaf
- 1/2 cup chopped scallion greens or fresh parsley (wash and dry before chopping)
- a 14 1/2-ounce can diced tomatoes including juice
- 19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
- Leafy greens – I used about a 6oz package of spinach and it was great
In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep “cassoulet” warm, covered