Quick Sausage Cassoulet

Prep Time

10M

Cook Time

25M

Ingredients

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1 tablespoon olive oil

2 onions, chopped

2 cloves garlic, finely chopped

1/2 teaspoon finely chopped fresh rosemary

1/2 teaspoon finely chopped fresh thyme

1/2 teaspoon finely chopped fresh sage

1 bay leaf

1/2 cup finely chopped fresh flat-leaf parsley

1 15-ounce can diced tomatoes, with juice

1 19-ounce can white beans (cannellini, navy, or great northern), rinsed and drained

topping:

1/2 cup finely ground fresh bread crumbs

1 clove garlic, finely chopped

1 tablespoon additional olive oil

2 tablespoons additional finely chopped fresh flat leaf parsley

In a large sauté pan over medium heat, add the oil. Add the sausages and cook until browned on all sides, about 5 minutes. Transfer to a plate to cool then slice into 1-inch pieces.
Return the pan to the heat and cook the onions and garlic until beginning to brown, about 8 minutes. Stir in the herbs, bay leaf, parsley, and tomatoes and bring to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes. Add sausage and beans and simmer until heated through, about 5 minutes.
While the cassoulet simmers, make the topping: In a small sauté pan over medium heat, add the oil and heat until almost smoking. Add the breadcrumbs and sauté until lightly browned. Stir in garlic, parsley, and sauté 1 minute. Season to taste with salt and pepper.
To serve, remove and discard the bay leaf. Transfer the bean mixture to a 1-quart serving dish and sprinkle with breadcrumb mixture. Serve immediately.