Italian Cassoulet (Italian Chili)

Recipe by Blue Bustard
READY IN: 2hrs 45mins
SERVES: 12-20




  • Simmer beans about an hour to an hour and a half in plenty of water until almost done. You don't want the beans disintegrating during the next stage of cooking.
  • Drain and set aside.
  • Add olive oil to large, heavy pot.
  • Cook sausage, pepper, onions and coarse garlic until sausage is no longer pink, stirring to break up meat into chunks, about 3/8” or so.
  • Add tomatoes, minced garlic, beans, broth, habaneros and rosemary.
  • Bring to simmer, cover and simmer an hour or so – until beans are done and rosemary has absorbed enough liquid to be comfortably edible.
  • Refrigerate for one day.
  • Then reheat amounts as needed and serve with Pugliese and a fine Chianti.
  • Makes about a gallon.