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
Dairy-Free, Soy-Free, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
We make a quick stovetop version of the infamous French cassoulet featuring precooked white beans with your choice of sausage, roasted garlic, herbed marinara, and toasted bread crumbs.
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)
- 3 ounces organic baby kale or other leafy greens
- ¼ cup panko
- 1 organic yellow onion
- 1 or 2 cloves organic roasted garlic
- 1 cup cooked white beans
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
- 1 tablespoon apple cider vinegar
Calories 480, Total Fat 26g (33% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 980mg (43% DV), Total Carb. 37g (13% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 25g
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.
Wash produce before use
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.
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.
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.
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, marinara, 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 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.
Transfer the cassoulet to individual bowls, garnish with the toasted panko mixture, and serve.
- Measure the chopped kale.
- Stir the panko and oil.
- Measure the onion.
- Mash the roasted garlic with a fork.
- Rinse the beans.