Cassoulet- Italian Style

cassoulet

What is a cassoulet? It a dish originated in France which is basically a rich, slow cooked casserole typically made with white beans and a meat of some sort. It’s a hearty dish and quite perfect for the cooler temperatures we’re experiencing now as fall approaches.

In place of the more traditional meats the French would use, I wanted to make mine Italian style by adding some good quality Italian sausage. I chose one that is nicely spiced throughout with a good amount of fennel seed which I feel compliments all the other flavors in this dish.cassoulet beans

 

I have to admit I don’t often cook with dried beans, I like the convenience of canned beans and they taste pretty good. But after making this dish I realized that there is absolutely no comparison to the taste and texture of cooked dried beans to canned.

Even though you could make this dish with canned beans I HIGHLY recommend you go through the process of making them from scratch. Dried beans are readily available but this specific brand, Rancho Gordo might not be so easy to find, especially this type of bean, so I would suggest to order them directly from their website ( and I’m not getting paid to say that). soaked beans

I went with the quick soak method, it helps the beans to cook faster. I also love adding aromatics after they’ve been soaking and ready to simmer, the beans really do take on the flavor and makes them taste even more delicious.

cassoulet

The cooked beans will get tossed in at the last ten minutes of cooking, just enough time to soak up all that luscious tasting juice!

cassoulet

It’s hearty, packed with flavor, simple and rustic and the perfect meal to make when there’s a chill in the air, you will love this!

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5.0 from 2 reviews
Cassoulet- Italian Style
 
Recipe adapted from Pam Anderson's Perfect One Dish Dinners
Author:
Ingredients
  • 1½ lb. Italian sausage with fennel seed or 6 nice size pieces
  • 3 pints cherry tomatoes
  • 1 medium onion cut into large chunks
  • 4 large garlic cloves, sliced
  • olive oil
  • thyme and rosemary
  • 4 cups of cooked dried beans preferred, or optional, canned beans
  • 1 lb. of dried beans, either cassoulet or cannellini
  • aromatics for beans to simmer in, such as onion, garlic and herbs
Instructions
  1. PREPARE BEANS, doing the the quick soak method.
  2. Rinse beans well and pick out any bad ones.
  3. Place them into a large pot and cover them with water three inches above the beans.
  4. Bring beans to a boil, turn off the flame and cover them and let them sit for 2 hours.
  5. After 2 hours you will see they have doubled in size, drain the water, return them to the pot and cover with water again.
  6. Add 3 whole garlic cloves, chunks of onion and a sprig of rosemary or thyme and simmer medium low for at least an hour but check for doneness, they should be tender and creamy.
  7. Add salt to taste after they're cooked.
  8. You'll have extra, but save and use for other recipes, (you won't regret it!)
  9. FOR THE CASSOULET
  10. Heat oven to 425F.
  11. In a deep baking dish drizzle the bottom with olive oil all over. Add the tomatoes, (whole), sliced garlic, onion and herbs, salt and pepper to taste.
  12. Nestle in your uncooked Italian sausage all around.
  13. Roast until sausages have a deep brown color and the tomatoes have released their juices and thickened up a bit, around 45 minutes.
  14. Remove the pan from the oven and stir in your cooked beans (without liquid) drizzle more olive oil on top and continue to roast for 10 more minutes until nicely heated through.
  15. Freshen up your herbs.
  16. Enjoy!

 

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Corona Beans with Sausage

corona beans and sausage

Are you familiar with Corona beans? They’re a large white bean way bigger than cannellini, an old fashioned heirloom bean from Europe, Italy has a fondness for them. They’re big to begin with in the dry state but when you cook them they become huge, the picture doesn’t really show how big they get but I measured them to be about an inch and a quarter in their cooked state.

They have a nice creamy texture similar to a potato.

slow cooked corona beans

I picked up a bag at the Rancho Gordo store in the Ferry building in San Francisco last week on our vacation, it can be difficult to find Corona beans in the stores most of the time but online you should have no problem.

You will find many producers of these beans but Rancho Gordo is one of my favorites, In fact I love all their beans, and I’m not getting paid to say that!

I decided to go out and buy a new crock pot since I never used mine and gave it away to my daughter, I wanted to slow cook my Corona’s after I saw my friend Cathy make a pot of Greek Gigante beans, which is also a large white bean. She tossed all the ingredients into the crock pot including the dry beans, not pre-soaked, but dry.

I have to say I wouldn’t recommend tossing in dry Corona’s they took forever to cook and to reach that creamy point, it was close to twelve hours, so next time I would definitely pre- soak them overnight to get them started and reduce the simmering time, like I said these beans are huge and they’re not exactly the same type as the Gigante beans that Cathy used, so my recipe instructions will be slightly different than hers.

corona beans and sausage

This is my Italian version of pork and beans! Beans flavored with parmesan, garlic, onions, bacon, thyme, tomatoes and red pepper flakes then after they’re cooked, topped with a ring of the best Italian sausage you can buy, which will be pan seared and placed on top for serving. This is comfort food, stick to your ribs food, a welcome to fall!

corona beans and sausagecorona beans and sausage

You have to be patient, this isn’t a quick meal, you can make the beans the day before if you want either in the slow cooker or simmering on top of the stove, I guarantee your house will smell amazing and it’s definitely worth the wait!

Proud Italian Cook is also on Instagram, you can follow me here.

5.0 from 2 reviews
Corona Beans with Tomatoes, Bacon and Sausage
 
Giant delicious white beans called Corona. Slow simmered until nice and creamy, comfort food all the way!
Author:
Ingredients
  • 8 oz. dried Corona beans that have been soaked in water overnight for at least 8 hours, then drained
  • 3 oz. bacon, diced
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 3 cups of chicken or vegetable broth
  • 1 cup of water
  • 1 14 oz. can of diced tomatoes or squished whole tomatoes
  • 1 or 2 parmesan rinds
  • a small handful of fresh thyme sprigs
  • a big pinch of red pepper flakes
  • 4 tablespoons of olive oil
  • salt and pepper to taste
  • 1 lb. cooked, pan seared Italian sausage to serve on top of beans when finished cooking
Instructions
  1. Place every single ingredient into a heavy pot or crock pot, simmer low and slow for hours, soaking the beans overnight will shorten the time. The true test for doneness is to taste at least 5 beans because beans all cook at different times.
  2. They should not be hard or have a crunch to the bite but rather they should taste creamy and soft like a potato.
  3. They could take anywhere between 3 - 6 or more hours depending on how high your flame is or how fast your crock pot takes.
  4. Keep tasting for salt, and remember they blow up, and the liquid will absorb them.
  5. Remember they should reach the creamy point!
  6. Serve them in pan with curved sides topped with the pre-cooked sausage ring.

 

 

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