Simple White Bean & Kielbasa Cassoulet

  White Bean & Kielbasa Cassoulet  | Image:  Laura Messersmith

White Bean & Kielbasa Cassoulet | Image: Laura Messersmith

Apologies for the radio silence here over the past week – it’s been a busy one full of new projects and just like that project numero uno was shifted to the back burner. Which is sad because it means I’ve been withholding this fantastic recipe for a simple cassoulet from you for weeks. I realize we’re coming to the end of winter and maybe you’re reaching the end of your bean-eating rope, I know I couldn’t stand the sight of another bowl of chili.

But here’s the thing – winter hasn’t really let us go yet, I swear every time I even think about leaving the apartment without a hat it goes rainy and cold here. So, an amazing dish (that takes almost zero effort) is a good thing to have in your back pocket for those busy weeks when there’s just no time to cook, let alone grocery shop, and dinnertime has arrived. Here’s your solve:

  White Bean & Kielbasa Cassoulet  | Image:  Laura Messersmith

White Bean & Kielbasa Cassoulet | Image: Laura Messersmith

Simple White Bean & Kielbasa Cassoulet (serves 4-6)

Ingredients:
3 tablespoons olive oil
2 cups (1 medium) finely chopped yellow onion, finely chopped
3 teaspoons (2 medium cloves) finely minced garlic
2 teaspoons chopped fresh thyme leaves
1 pound kielbasa, cut into 1-inch slices
1 can (28 ounce) crushed San Marzano tomatoes
1 can (15 ounce) chicken broth
2 cans (15 ounce) cannellini beans, drained and rinsed
Kosher salt
Black pepper
1/4 cup chopped fresh parsley

Instructions:
Heat the olive oil and chopped onions in a large pot or dutch oven over medium heat. Sauté the onions for 7-8 minutes or until they soften and turn translucent.

Reduce the heat to low and add the minced garlic. Cook 1 more minute taking care not to let the garlic burn. Add the kielbasa slices and thyme leaves to the pot and stir to combine.

Pour in the crushed tomatoes and chicken broth and stir in the drained and rinsed cannellini beans and 1/4 teaspoon ground black pepper. Bring the cassoulet up to low boil over medium heat.

Partially cover the pot and turn the heat down to lo. Simmer for at least one hour stirring occasionally, to allow the liquid to reduce and the cassoulet to develop its flavors.

Check the seasoning and add salt to taste as well as the chopped parsley. Serve with toasted multi-grain bread or baguette.

Recipe re-written and adapted from Real Simple’s Slow Cooker Kielbasa and White Bean Cassoulet by Rachel Soszynski.

  White Bean & Kielbasa Cassoulet  | Image:  Laura Messersmith

White Bean & Kielbasa Cassoulet | Image: Laura Messersmith

Small Kitchen Friendly?
100% I used a 5.5qt dutch oven, medium cutting board, chef’s knife, sieve, and measuring cups and spoons. Throw in a wooden spatula and you’re good to go!

The Verdict:
I’ve mentioned before that the way I know a recipe is a winner is when Mike is willing to eat it more than once in a week or even have leftovers the very next day. This was such a recipe – hearty, satisfying, and with a different flavor profile than spicy chili. I always think of cassoulet as a French dish, but this one leans heavily on Italian influences too, just veering away from basil at the last second back into Provence with the addition of thyme. Save this one for the next cold weekend and cross your fingers that you won’t need it until October!

  White Bean & Kielbasa Cassoulet  | Image:  Laura Messersmith

White Bean & Kielbasa Cassoulet | Image: Laura Messersmith