A classic French dish, cassoulet falls somewhere between soup and casserole. Slow-cooked in a Dutch oven, beans, vegetables and meat cook to a luscious consistency for a hearty, stick-to-your-ribs dish. Many traditional cassoulets feature duck, but we’ve opted to use pork sausage here to make this recipe a bit more accessible. The hardest part of this dish is cooking the beans, honestly. Let me say, these Flageolet beans are worth it. They’re the perfect bean for a French dish- creamy with a little bit of attitude (and they’re pale green, which is always fun). Once that’s done, throw the rest of the ingredients in the Dutch oven, slice some crusty French bread and set your table.
This is the perfect New Year’s Day dish. All the glory, none of the work. Cheers to a bright, beautiful, and fulfilling 2015!
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Prep Time: 15 minutes | Cook Time: 90 – 120 minutes
Yield: 8 servings
- 5 Tbsp Oil, divided
- 1 ½ cups diced Onion (1 medium)
- ½ cup diced Celery (2 stalks)
- ½ cup diced Carrot (1 large)
- 1 Tbsp + 1 tsp minced Garlic (about 8 cloves), divided
- 4 sprigs fresh Thyme
- 1 Bay Leaf
- ½ cup diced Bacon (about 2 strips)
- 2 cup Bob’s Red Mill Flageolet Beans, sorted and rinsed
- 6 cups Water
- 14.5 oz canned Diced Tomatoes with Juice
- 2 Tbsp Tomato Paste
- 1 tsp Salt
- 1# Pork Sausage Links, cubed large
- 1 cup Fresh Bread Crumbs
- ¼ cup chopped Parsley
Heat 2 Tbsp oil in a 4 quart dutch oven or oven-proof casserole dish over medium heat. Add onion, celery and carrot and sauté until soft, about 5 minutes. Add 1 tsp minced garlic (about 2 cloves), thyme, bay leaf, Bob’s Red Mill Flageolet Beans, bacon and water. Cover and increase heat to bring to a boil. Reduce heat to medium-low and simmer until beans are soft, about 60 – 90 minutes, stirring occasionally.
While beans are cooking, preheat oven to 400°F. Heat 1 Tbsp oil in a medium sauté pan over medium heat. Add cubed sausage and cook to slightly brown the exterior, 3 – 4 minutes. Remove from heat and set aside.
When beans are soft, remove from heat and remove the thyme and bay leaf. Add tomatoes with juice, tomato paste and salt and mix well. Stir in browned, cubed sausage.
In a small bowl, combine bread crumbs, parsley, remaining 1 Tbsp garlic (about 6 cloves) and remaining 2 Tbsp oil. Top beans with bread crumb mixture and spread evenly across the top. Bake without a lid until the sausages are cooked through and the bread crumb topping is browned, 20 – 30 minutes. Let cool 10 minutes before serving.