Hearty Italian Sausage
with Bean and Tomato Cassoulet
Cassoulet is a slow-cooked meat-and-bean dish originating from southern France. Since time is of the essence when trying to get dinner on the table, we've created a cheater version that only takes 30 min! The secret is using ready-cooked beans.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, avec boyau
113 g
Oignon, haché
10 g
Ail
2 cs
Pâte de tomates
227 g
Tomates cerises
1 boîte(s)
Haricots cannellini
7 g
Thym
1 pièce(s)
Concentré de bouillon de poulet
1 cc
Flocons de piment
7 g
Persil
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Mince or grate the garlic. Halve the cherry tomatoes. Drain and rinse the beans. Strip 1 tbsp thyme leaves (double for 4 people) off the stems. Finely chop the parsley.
Sear the sausages: Heat a large pan over a medium heat. Pierce multiple holes in the sausages with a fork. Add a drizzle of oil, then the sausages. Sear until golden-brown on all over, 1-2 min per side. Transfer to a plate.
Start the cassoulet: Add another drizzle of oil to the same pan. Add the onion and garlic. Cook, stirring occasionally, until the onion softens, 4-5 min. Stir in the tomato paste and cook for 1-2 more min.
Add the cherry tomatoes, beans, thyme, broth concentrate(s), 1/2 cup water (double for 4 people) as as much chili flakes as you like. Stir, scraping up brown bits from the bottom of the pan, until everything is combined.
Add the seared sausages back into the pan and nestle them in the bean cassoulet. Reduce the heat to medium-low. Simmer until the cassoulet thickens slightly and the sausages are cooked through, 7-9 min. (TIP: Inserting a thermometer into the cooked meat should display an internal temperature of 160°F.)
Finish and serve: Divide the bean cassoulet between plates and serve the sausage over top. Sprinkle the chopped parsley. Enjoy!