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Quick & Easy Cassoulet 


  • 1 Tablespoon vegetable oil
  • 2 carrots diced
  • 2 stalks celery, diced
  • 1 small yellow oinion, diced
  • 2  cloves garlic, chopped
  • 1/2 pound smoked sausage, sliced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, drained
  • bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley (optional)

Temperature: ° F


1. Heat oil in an Emile Henry Cassoulet over medium-high heat. Add the sausage and cook for a few minutes to brown. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. 2. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender. 3. Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

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