Approximate time to prep and cook is 1 hour.
Cassoulet sounds so fancy, doesn’t it? While it’s really the French word for casserole, this recipe is, in fact, more like a hearty stew. They say it takes a couple of days and a ton of ingredients to make a real cassoulet, we’re giving it a Gulf Coast spin just like we did to Mardi Gras. We did a really good job with that one, didn’t we?!
Recipe serves 4-5
1 16oz pack of Hall’s Smoked Sausage
1 small onion, diced
1 green bell pepper, diced
2 stalks celery, diced
1 tsp minced garlic
1 tbsp tomato paste
1 14.5 oz can petite diced tomatoes, drained
1 cup chicken broth
1/2 cup dry white wine
2 14.5 oz cans cannellini beans, drained and rinsed
1 tsp red wine vinegar
1 tsp chopped fresh thyme
2 tbsp chopped fresh parsley
In a large pot, slice and fry Hall’s Sausage until brown. Remove sausage from pan and add onions, bell pepper, celery to the pan and cook until tender, about 6 or 8 minutes. Add garlic and cook another minute. Stir in tomato paste and cook for one minute. Add diced tomatoes, chicken broth and white wine and bring to a boil. Be sure to scrape the bottom of the pot to bring up all the browned bits of vegetables and sausage. Stir in beans, vinegar, thyme, and salt and pepper to taste. Reduce heat and simmer for about twenty minutes. Return sausage to pan and cook until heated through, about three to five minutes. Stir in parsley and serve.