I have a few recipes I haven’t taken pictures of recently due to a misplaced memory card (and the aforementioned battery death) but hopefully all of that will be sorted out in the very near future.
I strongly encourage you to take a peek at the photo of this cassoulet from Kitchenbelle’s blog here, and see if it doesn’t just make your mouth water.
The dish itself was fantastic. I halved the recipe but used 4 chicken sausages instead of 3, because that was how many came in the package and I’m not a wasteful person. Plus, what would I do with one lone sausage?
Also I didn’t add celery because I didn’t feel like buying any or cutting it up. I’m listing the recipe as I made it (except not halved), and you can take a look at the original if you want to add things like celery and rosemary, which I would have added if I had any.
I have to say, this was delicious, and easy! It would be wonderful in the winter, but of course I’m not going to wait that long to make a dish like this. We had it with crusty french bread and it really hit the spot.
White Bean Cassoulet (Original recipe here)
- 10 cloves garlic, sliced (I used the jarred minced stuff)
- 1 medium white onion, diced
- 2 carrots, peeled and diced
- 4 cans cannellini beans
- 2-4 cups chicken stock
- 6 chicken sausages, sliced
In a dutch oven, warm the olive oil and brown the sausages until no longer pink. Remove from pan and set aside.
Add garlic, onion, and carrots, and cook until vegetables are soft. Add chicken stock and beans. Bring to a boil and simmer 45-60 minutes. Drain away some stock if the texture is too “liquidy.” Add sausage slices and cook an additional ten minutes.