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.
- Yield:serves 4
- Active time: 20 minutes
- Total time:40 minutes
- 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
- 1 4-inch piece of 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
- 2 1/4-inch slices of thick-cut bacon, cut into batons
- 1 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 cups vegetable broth
- 2 15-ounce cans cannellini beans, drained and rinsed
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.
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.
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.
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.
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.