Easy Cassoulet, Seriously Simple Style

Pre-cooked sausage adds an American touch. Jonelle Weaver/TNS

There is nothing quite as tempting as this rustic casserole of creamy white beans and sausages with a touch of balsamic vinegar. Traditional cassoulet can take three days to prepare and is cooked in a cast-iron or earthenware casserole that is very wide on top to allow for the most amount of crust. It is a true labor of love. I’ve simplified the process by adding domestic pre-cooked sausage instead of duck confit, goose, or pork for an American touch.

There are so many American-cooked sausages to choose from: Consider Cajun-style andouille, sun-dried tomato, chicken-garlic, duck, or lamb varieties. Choose according to your particular taste preference. And remember to make sure that the sausage is already cooked, since that cuts down on your total cooking time. This recipe can be multiplied for a crowd.

Soaking beans overnight or the quick soak method, while not absolutely necessary, shortens cooking time and results in more evenly textured, creamy beans. Before soaking the beans, pick them over and remove any debris. To soak overnight, place the beans in a large container and cover with cold water by a few inches. Let soak overnight or at least six hours, changing the water once, and then drain for cooking. If pressed for time, do the quick soak method by covering beans with cold water in a pan and bring to a boil. Remove the pot from the heat, cover, and let steep for an hour. Drain and use for cooking.

This is a boon to the home cook as a hearty one-dish meal. All you need is a crisp green salad and a crusty baguette to complete the meal. To drink: A full bodied California syrah, an Australian shiraz, or a French Cotes du Rhone would do nicely. For dessert, a simple apple dessert is my pick.

Easy Cassoulet

Serves 6

Note: Use either toasted breadcrumbs or Japanese panko for a very crisp topping.

• 2 cups white beans, such as great northern
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup plus 1 tablespoon balsamic vinegar
• 1 quart chicken stock
• 1 cup white wine
• 1 cup diced canned tomatoes, drained
• 1-pound cooked sausage of your choice, cut into 1/2-inch slices
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup toasted breadcrumbs or panko
• 1 tablespoon finely chopped parsley

Cover the beans overnight with cold water and soak overnight. If you prefer to do a quick soak method, bring the beans and water to a boil and cook for 2 minutes, cover, and let stand for 1 hour. Drain the soaked beans and set aside.

In a medium Dutch oven, heat the olive oil on medium heat. Sauté the onion for about 5 to 7 minutes or until softened. Add the garlic and sauté another minute. Add the 1/4 cup balsamic vinegar, the chicken stock, wine, tomatoes, and reserved beans. Simmer, covered, for about 1 1/4 hours, or until the beans are tender and beginning to fall apart, pushing down some of the beans with a back of a spoon to create a creamy consistency. (The time will vary by the age of the beans.)

Add the sliced sausages, uncover, and reduce for about 5 minutes or until thickened slightly. Add the salt, pepper, and remaining tablespoon of balsamic vinegar and mix to combine. Taste for seasoning.

To serve:

Preheat the broiler.

Spoon the beans into an ovenproof gratin dish.

Combine the Parmesan, breadcrumbs, and parsley, and sprinkle evenly over the beans. Place under the broiler for 3 to 4 minutes or until the breadcrumbs and cheese are nicely browned. Watch carefully so it doesn’t burn. Serve immediately.

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