Monday, April 9, 2012

White Bean and Sausage Cassoulet

The above-average warm weather we enjoyed for a few weeks has given way to cooler temperatures more common for Spring in these parts. There was a crisp breeze floating through the windows and the day was more overcast than sunny. So, I pulled out my Dutch oven and decided to make my own rendition of this sausage and white bean cassoulet.

This meal was incredibly filling, even without the sausages (I didn't eat any). It was packed with flavour and was a hit with the entire family. It was fairly easy to make, too! Here's the how-to:

White Bean and Sausage Cassoulet
Serves 4

What You Need:

2tbsp butter/margarine
3-4 cloves garlic
1/3 cup Worcester sauce
Sausages (we used 6 pork sausages)
2 large red bell peppers, chopped (large pieces)
1 large onion (cut in half and then those halves cut into quarters)
2 portobello mushrooms, cut into large chunks
3 tomatoes, quartered 
2 sweet potatoes, cubed (mine were about an inch wide)
1-19oz. can white kidney beans, washed
Salt and pepper

Preheat your oven to 400F and in a Dutch oven (or other lidded oven-safe dish) add your margarine, peppers, sweet potatoes, tomatoes, onion, garlic, and Worcester sauce. Mix it together, add salt and pepper and place your sausages on top.

Cook in the oven for 20-30 minutes, until sausages start to become golden and vegetables become soft.

Add in your mushrooms and beans and place back in oven for 20-25 minutes, until mushrooms are soft.

My sausages didn't get as golden/brown in the oven as I liked, so I took them out of the dish and fried them quickly to get more colour. 

Then, simply serve (crispy French bread optional).

So delicious!

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