Do you have a "go-to" dish? Something that you know will turn out every time and taste delicious? I have a few. Chicken Parmesan is definitely one. And for the last few months, this sausage and white bean cassoulet has been a go-to dish in my kitchen. It isn't exactly a summery meal, but it is easy and of course, it is also amazing. So rich and hearty, with the most divine sauce imaginable. I am pretty sure that I negated every single workout I did last week by standing over the pot, soaking up the sauce with half a baguette. It is hard to resist. I was so excited to eat dinner that I burned the roof of my mouth on a steaming hot tomato. So let it cool before you chow down. You can always dip a few pieces of bread in the pot while you wait!
I hope you all had a lovely weekend. Mine was jam packed with fun and delicious food (I'll tell ya more about that in the Thursday update).
Sausage and White Bean CassouletAdapted slightly from Sweet Sugar Bean (originally from Dinner with Julie)
2 pints of cherry tomatoes
4-6 hot Italian sausages
4 large garlic cloves, smashed
1 onion, diced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Coarse salt and pepper
6 sprigs fresh thyme
1- 19 ounce can of white beans, rinsed and drained well
1/2 cup red wine
Adjust oven rack to lowest position and heat oven to 425°F.
Scatter tomatoes over bottom of a Dutch oven, large skillet, or 9x13 inch casserole pan (reserve about 1/2 cup to add later). Add garlic, onion, and sausages over top. Drizzle with balsamic and olive oil. Tuck the thyme into the pot and sprinkle with salt and pepper. Bake for about 25-30 minutes, for sausages to be golden and tomatoes start to burst. Remove from oven and stir in beans and reserved 1/2 cup of cherry tomatoes. Add the red wine (be generous, the resulting sauce is amazing). Return to oven and bake 20 minutes longer or until beans are cooked through.