Sausage and white bean cassoulet with arugula salad

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

Top Rated

Sausage and white bean cassoulet with arugula salad

Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories

2 Servings, 400 Calories/Serving

30–45 Minutes

In 1983, cookbook author Paula Wolfert published the ultimate recipe for French cassoulet. We transformed her three-day dish into an easy one-pan meal with pork sausage, white beans, and crispy 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.
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sausage options:
  • ½ pound fresh loose mild Italian pork sausage
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 1 cup cooked white beans
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • Sunbasket cassoulet seasoning blend (granulated garlic - onion powder - dried thyme - dried oregano)
  • 1 teaspoon red chile flakes (optional)
  • 1 tablespoon panko
  • 1 tablespoon sherry vinegar
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories 400, Total Fat 27g (35% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 650mg (28% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 19g
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.

Instructions

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

Wash produce before use

1

Prep the parsley; brown the sausage

Heat the oven to 425°F. 

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

Ground sausage:

  • 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 to 4 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat into 1-inch chunks, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

Sausage links: 

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

In a large ovenproof frying pan over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and almost cooked through, 6 to 8 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ½-inch-thick slices. Do not clean the pan.

2

Cook the cassoulet

  • Rinse the white beans.

In the same pan used for the sausage, add the mirepoix, tomato paste, cassoulet seasoning blend, and as many chile flakes as you like and season lightly with salt. Cook over medium-high heat, 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, then reduce to a vigorous simmer. Cook, stirring occasionally, until thickened slightly, 8 to 10 minutes. Stir in the sausage and sprinkle the panko on top. 

Transfer the pan to the oven and bake 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.

3

Assemble the arugula salad

In a large bowl, stir together the sherry vinegar and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the arugula and toss to coat; season to taste with salt and pepper.

Serve

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

Kids Can!
  • Strip the parsley leaves.
  • Rinse the beans.
  • Measure the water for the cassoulet.
  • Assemble the salad.
  • Garnish with the parsley.