I’ve never had slow cassoulet, and all the of the essentials of the dish are right here. It is dead simple and tastes so good.
2 cans (16 ounces each) white kidney (cannellini) beans , drained
3 tablespoons olive oil
2 cups chopped, fresh tomatoes
6 shallots, sliced
2 cloves garlic, minced
2 tablespoons chopped parsley
½ pound sweet Italian sausage and
½ pound hot Italian sausage, well-browned
- In a skillet, sauté tomatoes, shallots, garlic, and parsley in oil until tender.
- Combine with beans in a 2-quart casserole. Top with well-browned sausage and bake 350° F for 30 minutes, or until done. (Serves 4)