Butter Bean Cassoulet

Butter Bean Cassoulet is a perfect comfort food during colder months and can be enjoyed as a main course or served as a side dish with crusty bread.

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Prep Time 15

Total Time 50

Course Main Course

Cuisine French

Servings 6

Ingredients

2 Tbs Extra Virgin Olive Oil
1 Medium Yellow Onion ,Chopped
10 Ounces Andouille Sausage or Sausage of your choice Halved lengthwise and Sliced 1/2 inch thick
2 Cloves Garlic Sliced
3 Plum Tomatoes Diced
1 tsp Chopped Fresh Thyme
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
1 15.5 Ounce Canned Butter Beans, Drained and Rinsed
2 Cups Reduced-Sodium Chicken Stock
2 Dashes Hot Sauce
3 Dried Bay Leaves
2 Tbls Yellow Corn Meal, Divided
2 Tbls Chopped Fresh Parsley, Divided

After baking, sprinkle with grated Parmesan cheese lightly

Instructions

Preheat oven to 350°. Lightly spray the bottom and sides of 6 (7-ounce) ramekins with nonstick cooking spray, and place on a baking sheet.
In a 4-quart Dutch oven, heat olive oil over medium-high heat and brown the sausage. Remove sausage to a bowl. Add onion and carrots, and cook, stirring occasionally, until onions are translucent, about 7 minutes.
Add garlic to onion mixture, and cook 1 minute; add tomatoes, thyme, salt, and pepper. Add beans and cooked andouille to onion mixture, then add chicken stock, hot sauce, and bay leaf. Bring to a low boil, and cook 15 minutes; discard bay leaf.
Fill ramekins (or 1-1/2 quart baking dish)with bean mixture, and top each with 1 teaspoon cornmeal, 1 teaspoon parsley, and 3 to 4 butter pieces. Bake until topping is lightly browned, about 28 minutes. Sprinkle with Parmesan.

Video

Notes

By Anna C. Scott, Atlanta, Georgia

Keyword Bean,, Sausage