Sausage and White Bean Cassoulet

Filed under Cannellini Beans, Heirloom Beans, Italian Sausage, Soups & Stews

INGREDIENTS

  • 2 pints of cherry tomatoes
  • 4-6 Llano Seco Italian sausages 
  • 4 large garlic cloves, smashed
  • 1 onion, cut into wedges
  • extra virgin olive oil 
  • balsamic vinegar
  • coarse salt and pepper
  • few sprigs fresh thyme or rosemary
  • 3 cups cooked Llano Seco cannellini beans
  • chicken broth or white wine (optional)


DIRECTIONS

  1. Adjust oven rack to lowest position and heat oven to 425' F.
  2. Scatter tomatoes over bottom of dish (reserve about 1/2 cup to add later).
  3. Add garlic, onion and sausages over top.
  4. Drizzle with balsamic and olive oil.
  5. Toss in thyme and sprinkle with S & P.
  6. Bake about 25-30 minutes, for sausages to be golden and tomatoes start to burst.
  7. Remove from oven and stir in beans and reserved 1/2 cup of cherry tomatoes.
  8. If you'd like a bit more sauce with your beans, add a glug of white wine or chicken stock.
  9. Return to oven and bake 20 minutes longer or until beans are cooked through.
  10. Serve with bread and butter for dunking and a green salad on the side.
  11. Feeds 4.