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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!

Course Dinner, Main, Main Course
Cuisine French, Italian
Keyword beans and sausage french stew, beans and sausage italian stew, cannellini beans sausage cassoulet, cassoulet-style sausage and beans, italian sausage and white beans cassoulet, sausage and white bean casserole, sausage and white beans stew
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8
Author Manila Spoon


  • 2 tbsp olive oil, plus more if needed
  • 2 lbs Italian sausage links, (or your favorite sausage but not the breakfast kind)
  • 1 large onion, chopped
  • 4 cloves garlic, peeled and crushed
  • 1 lb cherry tomatoes
  • 2 tbsp balsamic vinegar
  • 2 tsp dried thyme
  • 3 bay leaves
  • 3 (16) oz cans of white beans, undrained
  • salt and pepper, to taste


  1. 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.

  2. 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.

  3. 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.

  4. 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!

Recipe Notes


You may use the sausage whole or use the minced variety.