Traditional French Cassoulet is complicated and takes quite awhile to make. See the photo above as it depicts the number of steps involved. This recipe is adapted from one that Nutmeg found in Real Simple Magazine (February 2002). The beauty of this recipe is the simplicity of ingredients and process. It may not be traditional but it is really comforting on a cool fall or winter evening.
Ingredients
1 Tablespoon Olive Oil
1 Lb (.5 Kg) Pork Sausage, with the casings removed
1½ Cups Chicken Broth
1 Medium Onion, diced
3-4 Medium Carrots, peeled and sliced
3-4 Medium Parsnips, peeled and sliced
1 Can (8oz) Diced Tomatoes, drained
3 Cans (15oz) Cannellini Beans, drained and rinsed
2 Teaspoons Dried Thyme
To Taste Salt and Pepper
3 Cloves Crushed Garlic
1 Cup Breadcrumbs
¼ Cup Parsley, chopped
2 Tablespoons Unsalted Butter, melted
Instructions
In a heavy stock pot, heat oil and cook the sausage meat until well browned
Remove the sausage and drain on a paper towel
Add the chicken broth, onion, carrots, parsnip, tomatoes, beans, ½ of the garlic and the rest of the spices
Bring to a boil, reduce to a simmer and add the sausage back in
Cook on low heat for about one hour, stirring occasionally
The vegetables should be tender and the sauce thickened
Heat the oven to 400F
In a small bowl combine the breadcrumbs, remaining garlic, parsley and melted butter to create a topping
Put the topping over the sausage/bean mixture and bake for about 15 minutes until the crust is brown
Serve with a green salad and French bread
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/12/languedoc-food-wine