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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.
Print Recipe
Prep Time 15 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Method Video Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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