Recipes out of the Blond Box

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

1. In a skillet, sauté tomatoes, shallots, garlic, and parsley in oil until tender.
2. 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)