French Cassoulet Beans
A comforting, flavor-packed home-cook-friendly version of the classic French slow-cooked bean stew, adapted with savory kosher smoked beef sausage.
Ingredients
- •2 cans (15 oz each) cannellini or Great Northern beans, rinsed and drained
- •2 tablespoons olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •2 large carrots, sliced into rounds
- •2 stalks celery, sliced
- •1 tablespoon tomato paste
- •8 oz (225g) kosher garlic or smoked beef sausage, sliced into rounds
- •2 cups low-sodium vegetable or beef broth (500ml)
- •3 sprigs fresh thyme
- •1 bay leaf
- •1/2 cup panko breadcrumbs
- •2 tablespoons fresh parsley, chopped
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- 3
Add the sliced beef sausage and cook until browned on both sides, about 5 minutes, then remove with a slotted spoon and set aside.
- 4
In the same skillet, add the diced onion, carrots, and celery, sautéing until softened and translucent, about 6 minutes.
- 5
Stir in the minced garlic and tomato paste, cooking for another 1 minute until fragrant.
- 6
Add the drained beans, browned sausage, broth, thyme sprigs, and bay leaf to the skillet, stirring gently to combine.
- 7
Bring the mixture to a simmer, then season with salt and pepper to taste.
- 8
Sprinkle the panko breadcrumbs evenly over the top of the bean mixture.
- 9
Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the broth is bubbling and the breadcrumbs are golden brown and crispy.
- 10
Remove from the oven, discard the bay leaf and thyme stems, garnish with fresh parsley, and serve hot.
💡 Chef tips
- You can use dry beans soaked overnight instead of canned beans; just increase the initial simmering time until the beans are fully tender.
- This dish tastes even better the next day as the flavors meld, making it a great make-ahead option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or on the stovetop.
✅ How it should turn out
The finished cassoulet features tender, savory beans infused with aromatic herbs and rich broth, topped with a satisfyingly crisp golden breadcrumb crust.