recipe: easy weeknight "cassoulet"

As promised, here is my recipe for an easy spin on cassoulet. Traditional cassoulet typically requires several kinds of meats and a great deal of time to develop flavor. This version takes a few liberties, but still yields a complex flavor with limited time. I made this version to utilize ingredients languishing in my pantry and refrigerator, and I think it's endlessly adaptable for whatever you have on hand.

cassoulet out of the oven!

cassoulet out of the oven!

Weeknight "Cassoulet"

Prep time: 10 minutes
Total time: 1 hr 10 mins


1 medium yellow onion, chopped
4 cloves garlic, chopped
3 medium carrots, chopped
2 8oz. cans stewed tomatoes
2 8oz cans cannelloni beans, rinsed
2 tablespoons olive oil, divided
2 tsp fresh rosemary or 1 tsp dried herbs de provence
1 tsp sea salt
1 tsp red pepper flake (optional)
1 link of raw spicy italian turkey sausage per person (substitute different sausages to your taste)


Preheat oven at 350 F. Add chopped onion, garlic, carrots, stewed tomatoes, beans, herbs, pepper flake and sea salt to a 9x13" casserole dish with 1 tbsp of the olive oil. Stir together to combine. Cut vents into sausage casings. Nestle sausages into the tomato and bean mixture and top with additional tbsp of olive oil. Bake for 1 hour or until sausages are cooked through. 

Serve with a green salad and crusty bread. And red wine if you're so compelled.