Serve with a simple mixed green salad and whole-grain mustard.
VEGGIE TIP: Leave out the sausage; instead, with the beans, stir in a big handful or two of greens—like escarole, chard or chopped kale—to make a beautiful rustic stew. Top with the bread crumbs and Parmesan cheese.
This recipe is from Laurie David's book, The Family Dinner. She writes, "Cassoulet is one of the wonderful iconic French dishes. To make it takes lots of peering into cookbooks and hours spent poking in the kitchen. Here is a quick and lighter weeknight version of it. No, we cannot call it cassoulet—the French would be unhappy if we did—but we can call it delicious. We highly recommend doubling this recipe. It freezes beautifully, and you will be very happy to defrost it on a night you are too busy with life to cook."
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