Easy Cassoulet
Submitted by jetted
Sausage and cubed ham baked with navy beans, white wine, garlic, and a dash of cloves. A shortcut French cassoulet with all the comfort and none of the fuss.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsTraditional cassoulet takes days. This one takes a couple of hours and still delivers that soul-warming, meaty, beany goodness.
Bulk sausage gets browned with onion and garlic, then mixed with cubed ham, canned navy beans, a splash of dry white wine, and a hint of ground cloves.
The whole thing bakes covered first to let the flavors meld, then uncovered so the top gets a slightly crusty edge while the beans turn creamy underneath.
It’s rustic French cooking made totally approachable for a weeknight.
Serve it in deep bowls with a wedge of hot cornbread on the side.
Chef Tips
- Use the bean liquid. Don’t drain the canned beans. That starchy liquid thickens the sauce as it bakes and gives the cassoulet its signature creamy texture.
- Stir it while uncovered. During the second half of baking, stir occasionally to break up the crust and mix it back in. This builds layers of flavor.
- Leftover ham works great. This is a perfect recipe for using up holiday ham or deli ham ends.
Ingredients
Directions
In skillet, cook sausage, onion and garlic until meat is slightly browned and onion is tender, drain off fat.
Add ham, parsley, and bay leaf; mix well.
Stir in undrained beans, wine and cloves.
Turn into a 1½-quart casserole.
Bake, covered, at 325℉ (160℃). for 45 minutes.
Uncover and bake 40 to 45 minutes longer, stirring occasionally.
Remove Bay leaf.
Serve in bowls with hot corn bread, if desired.
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