Italian Sausage and White Bean Cassoulet - Copykat Chat Forums


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Italian Sausage and White Bean Cassoulet

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  • Italian Sausage and White Bean Cassoulet

    Oh my, this was just ridiculously delicious! I made a half recipe and followed the recipe exactly. You’ve got to try this!


    Servings 8
    Author Manila Spoon
    2 tbsp olive oil, plus more if needed (1 Tbsp)
    2 lbs Italian sausage links, (or your favorite sausage but not the breakfast kind) (1 pound, I used mild sausage)
    1 large onion, chopped (half large onion)
    4 cloves garlic, peeled and crushed (3 cloves)
    1 lb cherry tomatoes (8 oz)
    2 tbsp balsamic vinegar (1 Tbsp)
    2 tsp dried thyme (1 tsp)
    3 bay leaves (1-1/2 leaves)
    3 (16) oz cans of white beans (cannellini beans), undrained (2 cans)
    salt and pepper, to taste (didn’t need any!)


    Heat a little olive oil in a Dutch oven or a large pan. Brown the sausages. You don’t have to cook them all the way, just allow the skin to turn brownish. Remove the sausages and place them in a platter in the meantime.

    In the same pan, add the garlic and onions and saute for about 2-3 minutes or until the onions have softened a little. Return the sausages to the pan.

    Add the rest of the ingredients (tomatoes, balsamic vinegar, dried thyme and bay leaves) except for the beans and stir. Cover the Dutch oven and let simmer for about 30 minutes. It will produce its own sauce as it cooks.

    After 30 minutes or so add the beans and continue to cook until the beans are fully heated through for about 10 minutes or so. Taste and adjust the seasoning with a little salt and pepper, if desired. Enjoy with some crusty bread or rice!

    Recipe Notes
    You may use the sausage whole or use the minced variety.

    Charlene’s notes 4-14-2023: Amazing! So good, I made a half recipe and I followed the recipe exactly, it was fantastic.​