No Oven Cassoulet?

I have a recipe for smoked sausage cassoulet that calls for a baking time of 30 minutes at 350 degrees. I'm wondering if there is a way to finish it on the stove since I have recently moved and no longer own an oven safe pot. here's the recipe:

* 2 tablespoons plus 1/4 cup olive oil
* 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
* 4 large leeks (white and pale green parts only), thinly sliced
* 6 large garlic cloves, chopped
* 1 medium apple, peeled, chopped
* 1 tablespoon chopped fresh rosemary
* 1 1/2 teaspoons dried rubbed sage
* 1/2 cup brandy
* 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
* 3 15-ounce cans Great Northern beans, drained, liquid reserved
* 1 10-ounce package frozen baby lima beans, thawed
* 1 cup (or more) canned chicken broth
* 3 tablespoons tomato paste
* 1/2 teaspoon ground cloves

Preparation

Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.

Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)

Any suggestions?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: