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White Bean and Sausage Cassoulet
Andre Lewis

White Bean and Sausage Cassoulet

This is cassoulet in the weeknight sense, not a three-day French project. Sausage, white beans and tomato cook into a thick, spoonable dinner, while toasted crumbs supply the crust a slow cooker cannot. Add them to each bowl so they stay crisp.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs garlic sausage or kielbasa cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 3 carrots diced
  • 3 garlic cloves minced
  • 3 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp kosher salt
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter

Method
 

  1. Brown the sausage in the oil in a skillet over medium-high heat, 5 minutes, then transfer it to a 6-quart slow cooker.
  2. Cook the onion and carrots in the skillet until the onion softens, 5 minutes, then add the garlic for 30 seconds.
  3. Transfer the vegetables to the cooker and add the beans, tomatoes, broth, thyme, bay leaf and salt.
  4. Cover and cook on low until the carrots are tender and the broth has thickened around the beans, 5 1/2 to 6 hours.
  5. Discard the bay leaf and mash 1 cup beans against the side of the cooker before stirring them back in.
  6. Melt the butter in a skillet, add the panko and stir until deep golden and crisp, 4 to 5 minutes.
  7. Spoon the cassoulet into bowls and scatter the toasted crumbs over each serving.