Sausage and white bean cassoulet with kale and roasted garlic

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sausage and white bean cassoulet with kale and roasted garlic

Sausage and white bean cassoulet with kale and roasted garlic

Dairy-Free, Soy-Free, Carb-Conscious, <600 Calories

2 Servings, 480 Calories/Serving

25–40 Minutes

We make a quick stovetop version of French cassoulet featuring precooked white beans with your choice of sausage, roasted garlic, marinara, and toasted bread crumbs. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sausage options:
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
  • ¼ cup panko
  • 1 organic yellow onion
  • 1 or 2 cloves organic roasted garlic
  • 1 13.4 ounce carton cooked white beans
  • 1 cup marinara
  • 1 tablespoon apple cider vinegar
  • 3 ounces organic baby kale or other leafy greens
Chef's Tip

To make this cassoulet more authentic, use a cast-iron frying pan or Dutch oven if you have one. It’s traditional to serve the dish directly from the hot pan, stovetop-to-table style. Make sure you warn diners to use caution when scooping up a serving.

Nutrition per serving

Calories 480, Total Fat 26g (33% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 910mg (40% DV), Total Carb. 38g (14% DV), Fiber 9g (32% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.

In a medium [large] frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and almost cooked through, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan.

While the sausages are cooking and resting, prepare the remaining ingredients.

2

Prep the panko

In a small bowl, stir together the panko and 1 teaspoon [2 tsp] oil; season with salt and pepper. 

In a dry small frying pan over medium-high heat, add the seasoned panko and cook, stirring constantly, until golden brown and toasted, 1 to 2 minutes. Remove from the heat and let cool slightly; season to taste with salt and pepper. 

3

Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Using a fork or the side of a knife, gently mash the roasted garlic until a paste forms. 
  • Rinse the white beans. Measure 1 cup [2 cups]; save the rest for another use.

4

Finish the cassoulet

In the same pan used for the sausages, warm the residual oil over medium heat until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion starts to caramelize, 4 to 6 minutes. Add the sausages, beans, half the marinara (save the remaining marinara for another use), and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the liquid has thickened slightly and the sausages are cooked through, 4 to 5 minutes. 

Stir in the apple cider vinegar and kale (the kale in batches if needed) and cook until the kale is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cassoulet to individual bowls, garnish with the toasted panko, and serve.

Kids Can!
  • Stir the panko and oil. 
  • Measure the onion.
  • Mash the roasted garlic with a fork.
  • Rinse and measure the beans.