Sausage and white bean cassoulet with arugula salad

Sausage and white bean cassoulet with arugula salad

Dairy-Free, Soy-Free, Family-Friendly

2 Servings, 470 Calories/Serving

30 – 45 Minutes

Inspired by Paula Wolfert’s epic three-day recipe of the same name, this one-pan version comes together quickly for a rich, flavorful meal.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

  1. Brown the sausageHeat the oven to 425°F.
  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large ovenproof frying pan over medium-high heat, warm 2 teaspoons (4 tsp) oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat into 1-inch pieces, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

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2. Cook the cassoulet

  • Rinse the white beans.

In the same pan used for the sausage, add the mirepoix, tomato paste, cassoulet seasoning blend, and as many chile flakes as you like to the pan and season lightly with salt. Cook over medium-high heat, stirring occasionally, until the mirepoix starts to soften and the tomato paste starts to caramelize, 2 to 3 minutes. Add the white beans and 1 cup (2 cups) water and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until thickened slightly, 8 to 10 minutes. Add the sausage and any accumulated juices and sprinkle the panko on top. 
Transfer the pan to the oven and bake until the panko is lightly browned and the sausage is cooked through, 8 to 10 minutes. 
When the cassoulet is almost done, prepare the parsley and the arugula salad.

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3. Prep the parsley; assemble the arugula salad

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

In a large bowl, stir together the sherry vinegar and 1½ teaspoons (1 TBL) oil; season to taste with salt and pepper. Add the arugula and toss to coat. Season to taste with salt and pepper.

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ServeTransfer the cassoulet to individual bowls and garnish with the parsley. Serve the arugula salad on the side.

Kids Can!

  • Rinse the beans.
  • Measure the water for the cassoulet.
  • Strip the parsley leaves.
  • Assemble the salad.
  • Garnish with the parsley.

Author: Asan Abdiev

Editor and Tech Enthusiast