Cassoulet-Style Italian Sausages and White Beans

Yield: 8 servings.

Special thanks to Pam Anderson for sharing this amazing recipe from her book, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers. Janet Kenna has adapted this recipe to use “dozens of cherry tomatoes that ripen all at once.”


2˝ pounds sweet Italian sausage links

3 pints cherry tomatoes

1 medium-large onion, cut into 1˝inch chunks (I used one large Vidalia onion.)

4 large garlic cloves, sliced

3 tablespoons extra-virgin olive oil

1˝ tablespoons balsamic vinegar

2 teaspoons dried thyme

3 bay leaves

Salt and freshly ground black pepper

3 cans (about 16 ounces each) cannellini beans, undrained


Adjust oven rack to lowest position and heat oven to 425°F.

Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven.

Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans and continue to roast until casserole has heated through, about 10 minutes longer.

Remove bay leaves and serve.

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