Sausage and white bean cassoulet with arugula salad

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

One-Pan Meal

Sausage and white bean cassoulet with arugula salad

Family-Friendly, Soy-Free, Dairy-Free

2 Servings, 680 Calories/Serving

30 – 45 Minutes

Inspired by Paula Wolfert’s epic three-day recipe of the same name, this one-pan version comes together quickly for a rich, flavorful meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • ½ pound fresh loose mild Italian pork sausage (contains pork and spices)
  • 1 cup cooked white beans
  • 3 ounces diced pancetta
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Garlic-herb blend (granulated garlic - red chile flakes - dried oregano - dried thyme)
  • 1 teaspoon tomato paste
  • 1 tablespoon whole wheat panko
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1½ teaspoons sherry vinegar
  • ¼ pound organic baby arugula or other leafy greens

Ingredient IQ

The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onions, carrots, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün blends leeks, carrots, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.

Nutrition per serving

Calories: 680, Protein: 20g (40% DV), Fiber: 5g (20% DV), Total Fat: 52g (80% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 0.5g, Saturated Fat: 16g (80% DV), Cholesterol: 100mg (33% DV), Sodium: 1380mg (58% DV), Carbohydrates: 20g (7% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
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.


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

Wash produce before use


Brown the sausage

Heat the oven to 425°F.
  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large ovenproof frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat into 1-inch pieces, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.


Cook the cassoulet

  • Rinse the white beans.
In the same pan used for the sausage, add the pancetta and cook over medium-high heat, stirring occasionally, until browned and crisp, 2 to 3 minutes. Add the mirepoix, garlic-herb blend, and tomato paste and season lightly with salt. Cook, stirring occasionally, until the mirepoix starts to soften and the tomato paste starts to caramelize, 2 to 3 minutes. Add the white beans and 1 cup [2 cups] water and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until thickened slightly, 8 to 10 minutes. Add the sausage and any accumulated juices and sprinkle the panko on top.
Transfer the pan to the oven and cook until the panko is lightly browned and the sausage is cooked through, 8 to 10 minutes.
When the cassoulet is almost done, prepare the parsley and the arugula salad.


Chop the parsley; make the arugula salad

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a small bowl, stir together the sherry vinegar and 1½ teaspoons [1 TBL] oil.
In a medium bowl, combine the arugula with as much vinaigrette as you like and toss to coat (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.



Transfer the cassoulet to individual bowls and garnish with the parsley. Serve the arugula salad and the remaining vinaigrette on the side.

Kids Can!

  • Rinse the beans.
  • Strip the parsley leaves.
  • Stir the vinaigrette.
  • Toss the salad.
  • Garnish with the parsley.

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