Bean cassoulet with fennel, bacon, and Italian sausage

Bean cassoulet with fennel, bacon, and Italian sausage

Based on 13 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
90
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings2
125 g
canned white beans
½
fennel
50 g
smoked bacon (cubed)
200 g
Italian sausages
½
bouquet garni
½
onion
cloves
garlic
100 ml
white wine
300 g
canned whole peeled tomatoes
bay leaves
300 ml
chicken stock
sprigs
thyme
10 g
parsley
25 g
breadcrumbs
1 tbsp
clarified butter
salt
pepper
MetricImperial

Utensils

sieve, knife, cutting board, roasting pan (large), cooking spoon, oven

How-To Videos

how-to-prepare-dried-beans

How to prepare dried beans

how-to-prepare-garlic

How to prepare garlic

how-to-prepare-fennel

How to prepare fennel

how-to-deglaze

How to deglaze

Nutrition per serving

Cal782
Protein30 g
Fat51 g
Carb43 g
  • Step 1/3

    Drain and rinse the beans. Cut out the stalk from the fennel. Clean and wash the bouquet garni, then cut into large pieces together with the fennel. Peel and chop the onion and garlic.
    • 125 g canned white beans
    • ½ fennel
    • ½ bouquet garni
    • ½ onion
    • cloves garlic
    • sieve
    • knife
    • cutting board

    Drain and rinse the beans. Cut out the stalk from the fennel. Clean and wash the bouquet garni, then cut into large pieces together with the fennel. Peel and chop the onion and garlic.

  • Step 2/3

    Add bacon and sausage to a large roasting pan and fry. Remove sausage from the pan and set aside. Then add onions and garlic to the pan and sauté. Add the bouquet garni and fennel and fry for approx. 2 - 3 min. Deglaze with white wine. Add the canned tomatoes, bay leaves, beans, and chicken stock. Let simmer for approx. 1 hr. Season with salt and pepper.
    • 50 g smoked bacon (cubed)
    • 200 g Italian sausages
    • 100 ml white wine
    • 300 g canned whole peeled tomatoes
    • bay leaves
    • 300 ml chicken stock
    • salt
    • pepper
    • roasting pan (large)
    • cooking spoon

    Add bacon and sausage to a large roasting pan and fry. Remove sausage from the pan and set aside. Then add onions and garlic to the pan and sauté. Add the bouquet garni and fennel and fry for approx. 2 - 3 min. Deglaze with white wine. Add the canned tomatoes, bay leaves, beans, and chicken stock. Let simmer for approx. 1 hr. Season with salt and pepper.

  • Step 3/3

    Preheat the oven to 170°C/ 375°F. Chop thyme and parsley and mix together with breadcrumbs. Return sausage to the roasting pan. Spread breadcrumb mixture over the cassoulet and drizzle with clarified butter. Let bake in the preheated oven for approx. 1 hr., or until a golden brown crust has formed. Enjoy!
    • sprigs thyme
    • 10 g parsley
    • 25 g breadcrumbs
    • 1 tbsp clarified butter
    • oven

    Preheat the oven to 170°C/ 375°F. Chop thyme and parsley and mix together with breadcrumbs. Return sausage to the roasting pan. Spread breadcrumb mixture over the cassoulet and drizzle with clarified butter. Let bake in the preheated oven for approx. 1 hr., or until a golden brown crust has formed. Enjoy!

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