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Bean cassoulet with fennel, bacon, and Italian sausage

Based on 6 ratings

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

Servings:-4+
250 g canned white beans
fennel
100 g smoked bacon (cubed)
400 g Italian sausages
bouquet garni
onion
3 cloves garlic
200 ml white wine
600 g canned whole peeled tomatoes
bay leaves
600 ml chicken stock
7 sprigs thyme
20 g parsley
50 g breadcrumbs
2 tbsp clarified butter
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
782
Protein
30 g
Fat
51 g
Carb
43 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.
    • 250 g canned white beans
    • fennel
    • bouquet garni
    • onion
    • 3 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.
    • 100 g smoked bacon (cubed)
    • 400 g Italian sausages
    • 200 ml white wine
    • 600 g canned whole peeled tomatoes
    • bay leaves
    • 600 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!
    • 7 sprigs thyme
    • 20 g parsley
    • 50 g breadcrumbs
    • 2 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!