Quick and Easy Cassoulet

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If you want to rustle up traditional French cuisine without spending hours over the stove, consider this recipe. It is full of authentic French flavor and simple to put together.


  • 3 diced parsnips
  • 3 diced carrots
  • 5 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 1 1/2 cups (375ml) chicken broth
  • 1/4 cup (15g) chopped fresh parsley
  • 3 minced garlic cloves
  • 1 chopped tomato
  • 1 cup (120g) breadcrumbs
  • 1/8 teaspoon black pepper
  • 2 tablespoons melted salted butter
  • 3 x 15 oz (400g) cans drained rinsed cannellini beans
  • 1 tablespoon olive oil
  • 1 lb (450g) Italian sausage with casings removed
  • 1 thinly sliced onion


  1. Heat the oil over a medium heat in an ovenproof pot or Dutch oven.
  2. Cook the sausage until brown, using a wooden spoon to break it up. Remove and drain on paper towels.
  3. Pour the excess oil out of the pot.
  4. Add the vegetables, thyme, beans, chicken broth, 1/3 of the garlic, the sausage, salt and pepper and return to the heat.
  5. Mix well and scrape up any stuck-on brown bits. Bring the mixture to a boil then turn the heat down.
  6. Cover and simmer for an hour, stirring every 15 minutes, until the veggies are tender and the cassoulet is thick. Preheat the oven to 400°F (200°C).
  7. Combine the breadcrumbs, parsley, butter and remaining garlic, then sprinkle this evenly over the cassoulet and put it in the oven.
  8. Bake uncovered for 12 minutes or until the crust is golden brown.