Rustic cassoulet
3
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 12 • Difficulty: Easy
Not your Mother's casserole! Here's a fabulous spin on a classic French dish, packed with chicken sausage, beans, tomatoes and other veggies, and topped with buttery breadcrumbs. While the traditional cassoulet is a true labor of love taking hours upon ours to prepare, our version is ready in a fraction of that time, under 1 1/2 hours. Nothing will beat sitting down with guests to enjoy the luscious combination of flavors. This dish travels well if you are headed to a potluck affair. Toss some fresh baby arugula with cucumber slices and shredded carrots for a veggie packed accompaniment.
Ingredients
Unsalted butter
1 Tbsp
Panko breadcrumbs
1 cup(s), plain
Fresh parsley
½ cup(s), chopped
Olive oil
1 Tbsp
Uncooked onion
1½ cup(s), chopped
Cooked chicken sausage
12 oz, diced
Shredded carrots
2 cup(s)
Garlic
6 tsp, minced, chopped
Canned navy beans
46½ oz, small white or cannellini, rinsed, drained
Canned diced tomatoes
14½ oz, fire roasted variety, undrained
Reduced sodium chicken broth
1 cup(s)
Fresh thyme
2 Tbsp, chopped
Bay leaf
1 leaf/leaves
Kosher salt
1 tsp
Black pepper
½ tsp, freshly ground
Kale
5 oz, baby variety
Dijon mustard
2 Tbsp
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 375°F. Coat bottom of 13- X 9-inch baking dish with cooking spray.
2
In a small skillet over medium heat, melt butter; add panko and cook, stirring constantly until lightly browned, about 2 to 3 minutes. Transfer panko to a small bowl; let cool and then stir in parsley.
3
In a large saucepan, heat oil over medium heat; add onion and cook, stirring occasionally, until onions are softened, about 5 minutes. Add sausage; cook, until lightly browned, about 8 to 10 minutes. Add carrots and garlic; cook just until carrots are crisp-tender, about 2 to 3 minutes.
4
Add beans, tomatoes, broth, thyme, bay leaf, salt and pepper; increase heat to high and bring to a boil. Add kale and stir mixture just until kale is wilted, about 2 minutes; stir in mustard.
5
Pour bean mixture into prepared baking dish: sprinkle with panko in an even layer. Cover with foil and bake 15 minutes; remove foil and bake until cassoulet is heated through and top is crusty and golden brown, about 5 to 10 minutes more. Slice into 12 pieces and serve. Yields 1 piece per serving.
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