This stove-top Bean Cassoulet with Sausage is a quick, easy, flavourful meal to whip together at the end of a busy day! In contrast to the original French cassoulet, this one cooks up in half an hour, giving you time to toss together a Simple Garden Salad to go with it.
This dish was always a family favourite at our house. My current recipe has been loosely adapted and modified over the years from one in an old Betty Crocker's Good and Easy Cookbook. These days, I find it an easy dinner to prepare in our motorhome.
- Sausage - Italian sausage is nice in this stove-top dish, but use whatever you have. Either link sausage, cut into chunks, or bulk sausage meat will work. Check to make sure that your sausage is gluten free, if necessary. Many sausages have wheat in them.
- Pork and Beans - It doesn't matter if your "pork and beans" actually have pork in them. The important thing here is that you use the pork-and-beans-type of beans in sauce that comes in the can.
- Kidney Beans - Use either red or white kidney beans.
How to Make Stove-top Bean Cassoulet
Heat oil in a large frying pan and cook sausage, celery, onion, garlic, and salt.
Add the canned beans and tomato paste, and cook through.
Bean Cassoulet FAQ's
A cassoulet is a French dish made of meat and beans, while a casserole is a dish baked in the oven and typically served in the dish in which it was baked. The ingredients in a casserole can be varied, but usually include some kind of meat, vegetables, a starch, and a sauce.
A cassoulet was once simple French farmhouse fare, but has since become a very involved, complex dish. It's name comes from the name of the pot in which it was traditionally cooked. It usually contains pork, goose, duck and sometimes mutton, depending on the region where it's made. And, a French cassoulet always contains beans.
What do you eat cassoulet with?
Cassoulet is a rich, filling meal on its own, so it's really nice with just a fresh garden salad and a light, fruity dessert.
Bean Cassoulet with Sausage
- 1 pound sausage either bulk or in links, cut into ½" (13mm) chunks
- 1 tablespoon avocado oil
- 3 large stalks celery chopped
- 1 medium yellow cooking onion chopped
- 1 clove garlic minced
- 1 teaspoon fine sea salt
- 1 14-ounce can pork and beans
- 1 19-ounce can red or white kidney beans rinsed and drained
- 1 6-ounce can tomato paste
- Heat a large frying pan over medium heat, and add the oil. Tilt the pan from side to side, so the oil covers the bottom.
- Add the sausage, celery, onion, garlic, and salt. Cook, stirring occasionally, until the sausage is cooked through.
- Stir in the pork and beans, drained kidney beans, and tomato paste. Simmer, uncovered for 10 minutes or until it's all heated throughout.
- If you're using sausage links, cut into chunks, make sure that the sausage has cooked right through into the centre.