Quick ‘Cassoulet’ with Sausage and White Beans
Adapted from Real Simple Good to Know: Serve with crusty bread for sopping up the sauce and a simple green salad to round out the meal. Feel free to use
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Wooden spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Stove
- Oven
Ingredients
- 1 Tbsp olive oil
- 1 lb mild Italian sausages, casings removed
- 1 onion, thinly sliced
- 3 carrots, peeled and diced into ½-inch pieces
- 3 parsnips, peeled and diced into ½-inch pieces
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1½ cup chicken broth
- 3 cans (540 ml each) navy beans, drained and rinsed
- 5 sprigs thyme, or 1 teaspoon dried thyme leaves
- Salt
- pepper
- 1 cup plain breadcrumbs or panko
- 1/3 cup chopped fresh parsley
- 2 Tbsp olive oil
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