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!
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.
In the same pan, 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 (tomatoes, balsamic vinegar, dried thyme and bay leaves) 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 the beans are fully heated through for about 10 minutes or so. Taste and adjust the seasoning with a little salt and pepper, if desired. Enjoy with some crusty bread or rice!
TIPS & TRICKS
You may use the sausage whole or use the minced variety.