Cassoulet-Style Sausage 'n' Beans Recipe

Kerry Saretsky

Cassoulet was my inspiration for this sausage and bean dish that takes a fraction of the time: garlicky white beans cooked with herbs, bacon, wine, and sausage drippings, crowned with crispy sausages and flavor-packed breadcrumbs. Reminiscent of Toulouse, but also a perfect upscale option for the coming weeks of football.

Recipe Details

Cassoulet-Style Sausage 'n' Beans Recipe

Active 20 mins
Total 40 mins
Serves 4 servings


  • 1 tablespoon olive oil, plus 1 tablespoon and more for drizzling

  • 4 garlicky pork sausages, like mild Italian

  • 4 cloves garlic, chopped, plus 1 clove, whole

  • One 4-inch piece baguette, cubed

  • 1 packed tablespoon flat leaf parsley, plus 1 packed tablespoon, roughly chopped

  • 1 teaspoon fresh thyme leaves, plus 1 teaspoon

  • Kosher salt

  • Freshly cracked black pepper

  • Two 1/4-inch slices thick-cut bacon, cut into batons

  • One 14.5-ounce can diced tomatoes, drained (liquid discarded)

  • 1/2 onion, finely diced

  • 1/3 cup dry white wine, such as Sauvignon Blanc

  • 2/3 cup vegetable broth

  • Two 15-ounce cans cannellini beans, drained and rinsed


  1. Preheat the oven to 475°F. Preheat a sauté pan over medium heat. Add 1 tablespoon olive oil and the sausages. Brown the sausages thoroughly on both sides.

  2. While the sausages are browning, make the breadcrumbs. Drop the whole clove of garlic into the food processor, and blitz. Add the cubed baguette, 1 tablespoon of parsley, and 1 teaspoon of thyme. Blitz until the cubes are crumbs. Add 1 tablespoon of olive oil and salt and pepper, and blitz to combine. Set aside.

  3. When the sausages are almost ready, add the bacon to the pan with the sausages, and sauté until the bacon is golden brown. Take the sausages out of the pan, and set to one side.

  4. Lower the heat to low, and carefully add the onion. Season with salt and pepper, and sauté for 2 minutes. Add the garlic, and sauté another 2 minutes. Add the drained tomatoes. Raise the heat to high, and cook until the pan is dry and the tomatoes are just beginning to catch. Add the wine, and again, cook until the pan is nearly dry. Add the vegetable broth, 1 tablespoon of roughly chopped parsley and 1 teaspoon of thyme, along with the beans. Cook for 1 minute, until the broth is bubbling.

  5. Transfer the bean mixture to a wide, shallow baking dish. Arrange the sausages on top. Then top with the breadcrumb mixture. Drizzle lightly with olive oil, and bake in the center of the oven for 20 minutes, until the sides of the pan are bubbling and golden and the breadcrumbs are gorgeous and toasted. Serve hot with a green salad tossed with olive oil, white wine vinegar, and salt and pepper, and some crusty baguette on the side.

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Nutrition Facts (per serving)
593 Calories
30g Fat
49g Carbs
31g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 593
% Daily Value*
Total Fat 30g 39%
Saturated Fat 9g 43%
Cholesterol 70mg 23%
Sodium 2172mg 94%
Total Carbohydrate 49g 18%
Dietary Fiber 10g 36%
Total Sugars 5g
Protein 31g
Vitamin C 14mg 70%
Calcium 172mg 13%
Iron 7mg 40%
Potassium 1215mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)