Austin Sausage and White Bean Cassoulet Recipe

Looking for an easy AUSTIN Sausage and White Bean Cassoulet recipe? Learn how to make AUSTIN Sausage and White Bean Cassoulet using healthy ingredients.


Submitted by jaustin23

Makes 8 servings



Austin vegan Adapted from: http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/sausage-and-white-bean-cassoulet-recipe/index.html

Recipe Ingredients for AUSTIN Sausage and White Bean Cassoulet

1 pound dried great Northern beans
6 cups water
2 onions, 1 diced, 1 left whole
3 carrots, 2 sliced 1/4-inch thick, 1 left whole
4 tbsp thyme (4 sprigs)
6 tbs bay leaf (6 leaves)
2 tablespoons olive oil
2 tablespoons margarine
10 cloves garlic, chopped
14 oz Tofurky Kielbasa (1 package), sliced 1/2-inch thick
1 cup red wine
1 cups vegetable stock
4 tablespoons barbeque sauce
1 tablespoon salt
2 teaspoons black pepper

Recipe Directions for AUSTIN Sausage and White Bean Cassoulet

  1. Wash the beans well and put them in a large stockpot. Add water to the beans to cover by 2 inches and set over high heat. Bring to a boil for 2 minutes, remove from the heat, cover and let stand 1 hour. (alternatively, soak in cold water overnight).

  2. Drain the beans. Add the whole onion, whole carrot, 2 of the thyme sprigs and 3 of the bay leaves to the beans. Add more water to the pot to cover again by 1 inch. Bring to a boil, lower the heat and let simmer until the beans are mostly tender but with still a little bite to them, about 50 to 60 minutes. The beans will have soaked up all most all of the liquid you cooked them in.

  3. Meanwhile, pour the olive oil and margarine into a large skillet and place over medium heat. Add the diced onion, sliced carrots and garlic and sweat the mixture for 20 minutes, until the onion begins to turn translucent.

  4. Add the remaining bay leaves, thyme sprigs and sliced kielbasa and cook, stirring, for 5 minutes. Next add the wine, vegetable stock, barbeque sauce and salt and pepper. Raise the heat to high, bringing the mixture to a boil. Stir well to dissolve the tomato paste and lower the heat. Allow to simmer for 5 minutes.

  5. Remove the whole onion and carrot from the beans, add the vegetable sausage mixture to the stockpot and return to a low heat. Stir well and cover. Let the cassoulet simmer for 15 to 20 minutes, or until most of the wine mixture has been absorbed by the beans.

Categories

Main Dish

Nutrition Facts
Serving Size 417.5g
Amount Per Serving
Calories
439
Calories from Fat
121
% Daily Value*
Total Fat
13.4g
21%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1439mg
60%
Potassium
989mg
28%
Total Carbohydrates
53.4g
18%
Dietary Fiber
17.7g
71%
Sugars
7.1g
Protein
26.4g
Vitamin A 82% Vitamin C 15%
Calcium 19% Iron 38%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in vitamin A
  •   Bad points
  • High in sodium
  • Contains alcohol
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