Recipe by BecR
This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.
Top Review by Annacia
I'm not going to star this because DH and I had radically different opinions of this which come down to personal taste and both opinions are equally valid for the person holding them. DH took a bite and said that he couldn't eat another bite "because there is something in there that overpowers everything, I can't even taste the sausage, ham or beans" and I know that he was talking about the thyme. My plate was from the same pan and I enjoyed it and would give it high marks and I had no trouble discerning the other ingredients. If you like thyme make this as written, If you have someone like my DH who often turns into a flavorphobe use 1/2 (or less) of the thyme ask for. The beans come great, I used mild Italian sausage and leftover ham that I cut into small cubes. I simply love that it's low in fat and sugars and I would be quite happy to have this again.
- 1⁄2 lb bulk pork sausage or 1⁄2 lb chopped kielbasa
- 1 small onions, sliced or 1⁄2 cup onion
- 1 carrot, thinly sliced
- 1 stalk celery & leaves, sliced
- 1 garlic clove, minced
- 1 1⁄2 cups cubed cooked ham
- 2 tablespoons snipped fresh parsley
- 1 teaspoon dried thyme
- 1 pinch rosemary
- 1 bay leaf
- 2 (15 ounce) cans white beans (undrained)
- 1⁄4 cup dry white wine or 1⁄4 cup dry white vermouth
- 1 dash ground cloves or 1 dash allspice
Directions See How It's Made
- In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
- Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
- Bake, covered, at 325°F for 45 minutes.
- Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
- Serve in bowls with butter and a baguette or hot corn bread, if desired.
- Makes 6 servings.