Thyme Scented White Bean Cassoulet Recipes

WHITE BEAN CASSOULET

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Combine all ingredients in a food processor and puree until smooth.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

THYME-SCENTED WHITE BEAN CASSOULET

Steps:

• Heat oil in a big nonstick skillet over medium heat.
• Add in onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
• Place parsnip mixture in a 5-quart slow cooker; add in beans and next 6 ingredients.
• Cover and cook on LOW for 8 hours or until vegetables are tender; discard bay leaf.
• Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until crumbs are moist.
• Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.

WHITE BEAN CASSOULET

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges.
• Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour.
• Stir in sausage and allow to cook for 10 more minutes.
• Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Sauteed Italian Sausage:.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Spinach Pesto:.
• Combine all ingredients in a food processor and puree until smooth.
• Garlic Parmesan Crostini:.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

WHITE BEAN CASSOULET FOR THE SLOW COOKER

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally.
• Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf.
• Sauté sausage until browned. Drain off fat.
• Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley.

SAUSAGE AND WHITE BEAN "CASSOULET"

Steps:

• In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
• In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
• Make topping:
• In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
• Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.