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 1inch 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 425F.

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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