Loads of Italian sausages, tomatoes, herbs and white beans give full flavor to this hearty and delicious stew – Italian Sausage and White Bean Cassoulet! Fall and winter-perfect stew. Gluten-free and so good!
The winter this year, much like last year has been pretty harsh. The kids have had so many snow days already and if this trend continues, they may have to pay later on with extra school days tucked in into the school calendar.
We really hope not as we want our kids to enjoy a longer summer season. Am hoping that there’ll be some signs of spring pretty soon.
I know it’s pretty hard to imagine it when there are piles and piles of snow everywhere. So, what do you do when winter days and nights are extremely cold and uncomfortable?
For us, there’s one perfectly good answer – a steamy hot bowl of a hearty winter stew! Guess what it is?
What can be more satisfying than a delicious bowl of stew made with sausages and beans? The best thing about it you don’t need to wait extra long hours to produce a tasty stew. The recipe is easy and simple to make and the combination of all the ingredients guarantee a perfectly flavorful stew that looks like you fussed over it a lot when the truth is – you actually did not and certainly don’t have to.
This is great with some french bread or any dense roll to mop up all that yummy sauce! But for our family, we simply love it with rice! So pick your choice! It would delicious either way!
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Italian Sausage and White Bean Cassoulet
Loads of Italian sausages, tomatoes, herbs and white beans give full flavor to this hearty and delicious stew.
Prep Time:10 minutes
Cook Time:1 hour
- 2 Tablespoons Olive oil, plus more if needed
- 2 lbs Italian Sausage links
- 1 large Onion, chopped
- 4-6 Garlic cloves, crushed
- 1 lb Cherry Tomatoes
- 2 Tablespoons Balsamic Vinegar
- 2 teaspoons dried Thyme
- 3 Bay leaves
- 3 (16 oz) cans White Beans, undrained
- Salt and Pepper, to taste
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.
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 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 fully heated through about 10 minutes or so. Correct the seasoning if desired. Enjoy with some bread or rice!