Cassoulet with Italian Sausage
Ingredients:
8 oz (227 g) Italian sausage
15 oz (425 g) can of beans (drained weight approx. 10.5 oz or 300 g)
1 medium onion, about 6 oz (170 g)
4 cloves garlic, about 0.4 oz (12 g)
1/4 cup chopped fresh parsley, about 0.25 oz (7 g)
28 oz can of whole tomatoes
1 medium green pepper, about 6 oz (170 g)
8 oz (227 g) frozen mushrooms
1/4 cup chopped fresh chives, about 0.25 oz (7 g)
1 tsp paprika
1/2 tsp red pepper flakes
1 bouillon cube (vegetable)
2 tbsp butter
Salt and pepper to taste
Olive oil
Method:
Preparation:
Preheat your oven to 350°F (175°C).
Drain and rinse the beans if using canned beans.
Chop the onion, garlic, and green pepper.
Remove Italian sausage from casing.
Cooking:
In a large oven-safe pot or Dutch oven, heat some olive oil over medium heat.
Add the chopped onion and garlic, sauté until translucent.
Add the sliced Italian sausage and cook until browned on all sides.
Add the chopped green pepper and frozen mushrooms, cooking until they start to soften.
TIP: rinse your mushrooms under cool water or soak them before cooking.
Building the Cassoulet:
Stir in the paprika and red pepper flakes.
Add the butter and stir until melted.
Crumble in the vegetable bouillon cube and mix well.
Stir in the canned tomatoes, breaking them up with a spoon.
Add the beans and mix well.
Season with salt, pepper, and some chopped fresh parsley.
Let the mixture come to a simmer on the stovetop.
Baking:
Cover the pot and transfer it to the preheated oven.
Bake for about 1 hour, allowing the flavors to meld and the dish to thicken.
Check occasionally and add a bit of water or broth if it looks too dry.
Finishing Touches:
After baking, remove the pot from the oven.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped chives and parsley before serving.
Serving Suggestions: Serve the cassoulet hot, accompanied by crusty French bread or a simple green salad for a complete meal.