I needed a quick and filling dinner the other night and went to the pantry for a can of beans and can of tomatoes. I also grabbed the remains of the focaccia I made over the weekend – any rustic loaf will do. From the freezer, I pulled out some German sausage (you can use any link sausage you have around – Italian, Chorizo, etc).
This is dish that can be done as a dump and go, as my Mom would call it, or you can go all out with a Dutch oven by sautéing onions, adding garlic and even a splash of red wine vinegar before browning the sausage and tossing in the beans and tomatoes and covering the top with the bread and placing it in the oven for 30 minutes. It just depends if you want to be a French peasant or a member of the bourgeoisie.
My way is simple and substantial and that’s what exactly what I needed Monday night.
Simple Bean, Sausage and Tomato Cassoulet
1 – 14.5 ounce can Great Northern or Cannellini beans
1 – 15 ounce can diced tomatoes
½ loaf rustic bread or focaccia
4 – 6 inch links of sausage
Preheat the oven to 350 degrees F.
Tear the bread into bite sized pieces and place in a 9X13 pan. Pour in the can of beans and the can of tomatoes (with all their liquid) and mix together with your hands. Remove the meat from the sausage casing and cut into bite sized pieces, tucking the sausage pieces among the bread and beans. Leave some of the sausage peeking out of the cassoulet so it can brown.
Bake for 45 minutes. It will be bubbling and golden when done. Check at 30 minutes and if the bread is toasting too quick, lay aluminum foil over the pan. Don’t put it on tightly, as you are looking for a combination of some toasty, crunchy bites of bread and some soaked with the tomato and meat juices.