New England baked bean cassoulet with Italian sausage

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

New England baked bean cassoulet with Italian sausage

New England baked bean cassoulet with Italian sausage

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

2 Servings, 420 Calories/Serving

25–40 Minutes

Is cassoulet just a fancy name for baked beans? We think so. For our quick version, we season them with Italian sausages, preroasted garlic, and our custom marinara.

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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.
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 3 ounces organic baby kale or other leafy greens
  • ¼ cup whole wheat panko
  • 1 organic yellow onion
  • 2 to 4 cloves roasted garlic
  • 1½ cups cooked white beans
  • 1 cup chicken broth
  • Sunbasket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • 1 tablespoon apple cider vinegar
Chef's Tip
To make your meal even more authentic, use a cast-iron frying pan or Dutch oven if you have one, although any large frying pan or sauce pot will work. It’s traditional to serve the dish directly from the hot pan, stovetop-to-table style. Just be sure to warn diners to use caution when scooping up a serving.
Ingredient IQ
After roasting, garlic cloves become sweet and deeply flavored, develop a buttery consistency, and are easier to digest.

Nutrition per serving

Calories 420, Total Fat 16g (21% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 1060mg (46% DV), Total Carb. 44g (16% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 26g
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 once, until browned and almost cooked through, 4 to 5 minutes per side. 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 cook and rest, prepare the remaining ingredients.

2

Prep the panko mixture

  • Finely chop enough kale to measure 1 tablespoon [2 TBL]. Set aside the remaining kale for the cassoulet.
  • 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 panko mixture and cook, stirring constantly, until golden brown and toasted, 1 to 2 minutes. Remove from the heat and let cool slightly, then stir in the finely chopped kale. 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.

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, chicken broth, and herbed marinara and bring to a boil. Reduce to a simmer and 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 remaining 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 and garnish with the toasted panko mixture.
Kids Can!
  • Measure the chopped kale.
  • Stir the panko and oil.
  • Measure the onion.
  • Mash the roasted garlic with a fork.
  • Rinse the beans.
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