White Bean and Sausage Cassoulet

Name: White Bean and Sausage Cassoulet
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 6
Ingredients: 1/4 baguette; 1 garlic clove; Kosher salt to taste; 1 tablespoon fresh herbs; 4 tablespoons olive oil; 6 sweet Italian sausage links; 1 onion; 2 garlic cloves; 4 cans cannellini beans; 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 bouquet garni; 1 cup water

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

33 minutes

This comforting dish is one of those recipes that you want to be passed down to other generations. Easy, nourishing, and delicious, made with Tuttorosso Tomatoes, this take on a classic Cassoulet is packed with flavor. Cook it together with your family and friends, and create memories and traditions. @uncomplicatedchef @thefeedfeed

Ingredients

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1/4 baguette, cubed
1 garlic clove, minced
Kosher salt to taste
1 tablespoon fresh herbs, rosemary, thyme and sage
4 tablespoons olive oil, divided
6 sweet Italian sausage links, or combo of Italian and Chorizo
1 onion, diced
2 garlic cloves, minced
4 cans cannellini beans, drained
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 bouquet garni
1 cup water

Instructions

Preheat oven to 400°F.
In a food processor, add all ingredients for the breadcrumbs mixture. Pulse a few times to combine, set aside.
Preheat a skillet or Dutch oven pan over medium heat. Add olive oil and sausages into the pan, brown sausages on both sides. Take the sausages out of the pan and set aside.
Lower the heat and into the same pan add the onion. Sauté for a few minutes until translucent. Add minced garlic and keep stirring.
Add the beans and the Tuttorosso San Marzano Hand Crushed Tomatoes into the pan.
Season with salt and black pepper and add the fresh herbs. Rinse the tomato can with one cup of water and put it into the pan. Simmer for 5 minutes until the liquid starts to reduce. Remove from the heat.
Arrange the sausages into the pan, and top with breadcrumb mixture. Bake in the oven for 15-20 minutes until the breadcrumbs are toasted.
Serve hot with crusty bread.

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White Bean and Sausage Cassoulet

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