Sausage and White Bean Cassoulet

This is one of those recipes that you would be proud to serve to company yet it's ridiculously simple. My favorite recipe type by far. While it could definitely be gussied up by adding some confit, some homemade bread crumbs, or maybe serving it over some sort of puree, I liked it just the way it was. Served with some french bread torn right off the loaf, a glass of wine and a simple salad with nothing more than red leaf lettuce and some homemade vinaigrette. Yup, this was winter Friday night staycation worthy alright. Follow it up with a documentary and some downloading of Nico records and I'm in heaven.

I modified the recipe a little and added some spices to the tomatoes before they went into the oven. I also added much more than a "glug" of wine...I like to drink my wine in as many ways as possible. Enjoy!

Sausage and White Bean Cassoulet

recipe from Sweet Sugar Bean

2 pints of cherry tomatoes
4-6 hot Italian sausages OR Chorizo sausages
4 large garlic cloves, smashed
1 onion, cut into wedges
extra virgin olive oil
balsamic vinegar
coarse salt and pepper

few sprigs fresh thyme OR rosemary

3 cups cooked white navy beans or white kidney beans OR 1 19 oz can (540ml) of white beans, rinsed and drained well
chicken broth or white wine(optional)

Adjust oven rack to lowest position and heat oven to 425 *F.
Scatter tomatoes over bottom of dish (reserve about 1/2 cup to add later). Add garlic, onion and sausages over top. Drizzle with balsamic and olive oil. Toss on rosemary and sprinkle with S & P and other spices if using. Bake about 25-30 minutes, for sausages to be golden and tomatoes start to burst. Remove from oven and stir in beans and reserved 1/2 cup of cherry tomatoes. If you'd like a bit more sauce with your beans, add a glug or white wine or chicken stock. Return to oven and bake 20 minutes longer or until beans are cooked through. Serve with bread and butter for dunking; green salad on the side. Makes enough for 4.

Snug as a bug

In go the beans

C'est fini