Sausage and White Bean Cassoulet with Arugula Salad

Name: Sausage and White Bean Cassoulet with Arugula Salad
Total time: 30 min
Ingredients: Sausage options:; ½ pound fresh loose mild Italian pork sausage; 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each); 1 13.4 ounce carton cooked white beans; ½ cup organic mirepoix (onions - carrots - celery); 1 tablespoon tomato paste; Sunbasket garlic-herb blend (granulated garlic - onion powder - dried thyme - dried oregano); 1 teaspoon red chile flakes (optional); 2 tablespoons panko; 4 or 5 sprigs organic fresh flat-leaf parsley; 1 tablespoon sherry vinegar; 3 ounces organic baby arugula or other leafy greens

sunbasket.com

In 1983, cookbook author Paula Wolfert published the ultimate recipe for French cassoulet. We transformed her three-day dish into an easy one-pan meal with pork sausage, white beans, and crispy bread...

View full recipe on sunbasket.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunbasket.com.

Share this recipe:

Cooking tools:

Skillet
Oven
Paper towel
Plate
Fork
Cutting board
Measuring cup
Colander
Mixing bowl
Chef's knife
Spoon
Tongs
Wooden spoon
Serving bowl
Kitchen scale

Ingredients

Sausage options:
½ pound fresh loose mild Italian pork sausage
2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
1 13.4 ounce carton cooked white beans
½ cup organic mirepoix (onions - carrots - celery)
1 tablespoon tomato paste
Sunbasket garlic-herb blend (granulated garlic - onion powder - dried thyme - dried oregano)
1 teaspoon red chile flakes (optional)
2 tablespoons panko
4 or 5 sprigs organic fresh flat-leaf parsley
1 tablespoon sherry vinegar
3 ounces organic baby arugula or other leafy greens