Ingredients Jump to Instructions ↓

  1. 3 links (10 oz) Italian sausage

  2. 2 medium carrots, thinly sliced

  3. 2 stalks celery, sliced

  4. 1 large onion, chopped

  5. 2 tsp minced garlic

  6. 3 cans (15 1/2 oz each) Great Northern beans, rinsed

  7. 2 cans (14 1/2 oz each) fire-roasted diced tomatoes

  8. 1/2 cup water

  9. 1 tsp dried thyme leaves Seasoned Crumb Topping

  10. 2 tsp oil

  11. 1 tsp minced garlic

  12. 2 cups coarse fresh bread crumbs from a baguette

  13. 2 Tbsp each grated Parmesan and chopped parsley

Instructions Jump to Ingredients ↑

  1. Heat oven to 375ºF. You’ll need a rimmed baking sheet lined with foil.

  2. Heat oil in a 5-qt pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.

  3. In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.

  4. Cut sausages into 1⁄4-in.-thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.

  5. Topping: Toss oil and garlic with bread crumbs; spread on prepared baking sheet. Bake 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve Topping with cassoulet.


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