Sausage and greens cassoulet: just the name conjures up images of rustic warmth and hearty comfort, doesn’t it? Forget those weeknight dinner dilemmas because this one-pot wonder is about to become your new best friend. Imagine tender white beans mingling with savory sausage and vibrant greens, all baked to golden perfection. It’s a symphony of flavors and textures that will have everyone at the table clamoring for seconds.

While the traditional cassoulet hails from the Languedoc region of France, a dish steeped in history and regional pride, our version takes a slightly more relaxed approach. The original cassoulet, often featuring duck confit and other rich meats, was a celebration of the harvest and a testament to resourceful cooking. Our sausage and greens cassoulet pays homage to that spirit of abundance, but with a focus on readily available ingredients and a quicker preparation time.

People adore cassoulet, in all its forms, for its deeply satisfying nature. The combination of creamy beans, flavorful meat, and slightly bitter greens creates a complex and utterly delicious experience. Plus, it’s incredibly convenient! This dish is largely hands-off once it’s in the oven, leaving you free to relax or tackle other tasks. The aroma alone is enough to make your mouth water, promising a meal that’s both comforting and incredibly flavorful. So, let’s get cooking and bring a little bit of French-inspired magic to your kitchen!

Ingredients:

1 pound Italian sausage, sweet or hot, removed from casings
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 bunch collard greens or kale, washed, stemmed, and chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can Great Northern beans, rinsed and drained
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons olive oil
1 cup breadcrumbs, preferably panko
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Preparing the Sausage and Vegetables:

First, let’s get started by browning the sausage. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it’s browned and cooked through. This usually takes about 5-7 minutes. Once the sausage is cooked, remove it from the pot and set it aside. Don’t drain the fat we’ll use that to cook the vegetables!
Now, it’s time to sauté the aromatics. Add the chopped onion and red bell pepper to the pot and cook until they’re softened, about 5-7 minutes. Stir occasionally to prevent them from burning. You want them to be nice and translucent.
Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the chopped collard greens (or kale) to the pot. This might seem like a lot of greens, but they will wilt down as they cook. Stir them into the onion and pepper mixture and cook until they’re wilted and tender, about 8-10 minutes. You might need to add a splash of water or broth if the pot becomes too dry.

Building the Cassoulet:

Now for the heart of the cassoulet! Add the diced tomatoes (undrained), cannellini beans, and Great Northern beans to the pot. Stir everything together to combine.
Pour in the chicken broth, making sure it covers all the ingredients. Add the dried thyme, dried rosemary, and red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
Return the cooked sausage to the pot. Stir everything together well.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.

Preparing the Breadcrumb Topping:

While the cassoulet is simmering, let’s prepare the breadcrumb topping. In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Mix well until the breadcrumbs are evenly coated.

Baking the Cassoulet:

Preheat your oven to 375°F (190°C).
Remove the pot from the stovetop. If your pot isn’t oven-safe, transfer the cassoulet to a baking dish.
Sprinkle the breadcrumb topping evenly over the top of the cassoulet.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cassoulet is bubbly.
Let the cassoulet cool for a few minutes before serving. This allows the flavors to settle and the topping to crisp up a bit more.

Serving Suggestions:

This sausage and greens cassoulet is delicious on its own, but you can also serve it with a side of crusty bread for dipping into the flavorful broth. A simple green salad would also be a nice complement. For a heartier meal, consider adding a dollop of sour cream or Greek yogurt on top. Enjoy!

Tips and Variations:

Spice it up: If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce to the cassoulet.
Add more vegetables: Feel free to add other vegetables to the cassoulet, such as carrots, celery, or zucchini.
Use different beans: You can substitute other types of beans for the cannellini and Great Northern beans, such as kidney beans or pinto beans.
Make it vegetarian: Omit the sausage and use vegetable broth instead of chicken broth for a vegetarian version. You can also add some smoked paprika to give it a smoky flavor.
Slow cooker option: You can also make this cassoulet in a slow cooker. Brown the sausage and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the breadcrumb topping during the last 30 minutes of cooking.
Freezing instructions: This cassoulet freezes well. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating instructions: Reheat the cassoulet in the oven at 350°F (175°C) until heated through, or in the microwave. You may need to add a little broth or water if it seems dry.

Detailed Ingredient Notes:

Sausage:

I prefer using Italian sausage for this recipe, either sweet or hot, depending on your preference. Removing the sausage from its casings allows it to crumble and brown more evenly. You can also use other types of sausage, such as chorizo or andouille, for a different flavor profile.

Greens:

Collard greens and kale are both excellent choices for this cassoulet. Make sure to wash them thoroughly and remove the tough stems before chopping. If you’re using kale, you might want to massage it with a little olive oil and salt to help tenderize it.

Beans:

Cannellini beans and Great Northern beans are both white beans that have a mild, creamy flavor. They hold their shape well during cooking, making them ideal for this cassoulet. Be sure to rinse and drain the beans before adding them to the pot to remove any excess sodium.

Broth:

Chicken broth adds a rich, savory flavor to the cassoulet. You can also use vegetable broth for a vegetarian version. If you’re using store-bought broth, look for a low-sodium option to control the saltiness of the dish.

Breadcrumbs:

Panko breadcrumbs are my preferred choice for the topping because they’re light and crispy. You can also use regular breadcrumbs, but they might not get as crispy. If you don’t have breadcrumbs on hand, you can make your own by toasting some bread and then pulsing it in a food processor until it’s finely ground.

Parmesan Cheese:

Grated Parmesan cheese adds a salty, savory flavor to the breadcrumb topping. You can also use other types of hard cheese, such as Pecorino Romano or Asiago.

Troubleshooting:

Cassoulet is too dry:

If the cassoulet seems too dry while it’s simmering, add a little more chicken broth or water. You can also cover the pot to help trap moisture.

Cassoulet is too watery:

If the cassoulet seems too watery, remove the lid and let it simmer for a longer period of time to allow some of the liquid to evaporate.

Breadcrumb topping is burning:

If the breadcrumb topping is browning too quickly, cover the pot with foil during the last few minutes of baking.

Sausage is sticking to the pot:

Make sure to use a pot with a heavy bottom to prevent the sausage from sticking. You can also add a little more olive oil to the pot if needed.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 450-550 per serving
Fat:

Conclusion:

This isn’t just another recipe; it’s an invitation to experience comfort food at its finest. The sausage and greens cassoulet is a symphony of savory flavors, hearty textures, and rustic charm that will warm you from the inside out. From the initial sizzle of the sausage to the final, satisfying spoonful, this dish is a culinary journey worth taking. The combination of rich, browned sausage, tender greens, and creamy beans creates a depth of flavor that’s both complex and incredibly comforting. It’s a dish that feels like a warm hug on a chilly evening, and I truly believe it’s a must-try for anyone who appreciates good, honest food.

But what truly sets this cassoulet apart is its versatility. While the recipe provides a solid foundation, feel free to experiment and make it your own. For a spicier kick, consider adding a pinch of red pepper flakes or using a chorizo sausage. If you’re looking for a vegetarian option, you can easily substitute the sausage with smoked tofu or additional vegetables like mushrooms or roasted butternut squash. The possibilities are endless!

Serving suggestions? Oh, there are so many! I personally love to serve this sausage and greens cassoulet with a crusty loaf of bread for soaking up all those delicious juices. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the cassoulet. And for a truly decadent experience, top it with a sprinkle of grated Parmesan cheese just before serving. It’s also fantastic reheated the next day, as the flavors meld together even more beautifully overnight.

Consider these variations to tailor the recipe to your taste:

* Mediterranean Twist: Add sun-dried tomatoes, Kalamata olives, and a sprinkle of feta cheese for a Mediterranean-inspired cassoulet.
* Spicy Southwestern: Incorporate diced jalapeños, black beans, and a dollop of sour cream for a Southwestern flair.
* Hearty Winter: Include root vegetables like carrots, parsnips, and turnips for a heartier, more substantial meal perfect for cold winter nights.
* Lighter Option: Use turkey sausage and reduce the amount of oil for a lighter, healthier version without sacrificing flavor.

I’m so excited for you to try this recipe and experience the magic of the sausage and greens cassoulet for yourself. It’s a dish that’s perfect for a cozy weeknight dinner, a casual gathering with friends, or even a special occasion. It’s guaranteed to impress and leave everyone wanting more.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. And most importantly, don’t forget to share your experience! I’d love to hear about your variations, your serving suggestions, and how much you enjoyed this recipe. Tag me in your photos on social media, leave a comment below, or send me an email. I can’t wait to see your creations and hear your thoughts. Happy cooking! I promise, this sausage and greens cassoulet will become a staple in your kitchen.
Sausage and Greens Cassoulet: A Hearty & Delicious Recipe

A hearty and flavorful sausage and greens cassoulet with cannellini and Great Northern beans, topped with crispy breadcrumbs and Parmesan cheese.

Prep Time20 minutes

Cook Time75 minutes

Total Time95 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 1 pound Italian sausage, sweet or hot, removed from casings
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 bunch collard greens or kale, washed, stemmed, and chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can Great Northern beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup breadcrumbs, preferably panko
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
Instructions
1. Brown the Sausage: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Remove from pot and set aside, leaving the fat in the pot.
2. Sauté Vegetables: Add the chopped onion and red bell pepper to the pot and cook until softened (5-7 minutes), stirring occasionally.
3. Add Garlic: Add the minced garlic and cook for another minute, until fragrant.
4. Add Greens: Add the chopped collard greens (or kale) to the pot. Stir into the onion and pepper mixture and cook until wilted and tender (8-10 minutes). Add a splash of water or broth if the pot becomes too dry.
5. Combine Ingredients: Add the diced tomatoes (undrained), cannellini beans, and Great Northern beans to the pot. Stir to combine.
6. Add Broth and Seasoning: Pour in the chicken broth. Add the dried thyme, dried rosemary, and red pepper flakes (if using). Season with salt and pepper to taste.
7. Return Sausage: Return the cooked sausage to the pot. Stir well.
8. Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour. Stir occasionally.
9. Prepare Breadcrumb Topping: While the cassoulet is simmering, combine the breadcrumbs, grated Parmesan cheese, and melted butter in a small bowl. Mix well.
10. Preheat Oven: Preheat your oven to 375°F (190°C).
11. Add Topping and Bake: Remove the pot from the stovetop. If your pot isn’t oven-safe, transfer the cassoulet to a baking dish. Sprinkle the breadcrumb topping evenly over the top.
12. Bake: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cassoulet is bubbly.
13. Cool and Serve: Let the cassoulet cool for a few minutes before serving.
Notes
- Spice it up with cayenne pepper or hot sauce.
- Add other vegetables like carrots, celery, or zucchini.
- Use different beans like kidney or pinto beans.
- Make it vegetarian by omitting sausage and using vegetable broth.
- Slow cooker option: Brown sausage and sauté vegetables, then transfer to slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add breadcrumb topping during the last 30 minutes.
- Freezes well for up to 3 months.
- Reheat in oven or microwave, adding broth if needed.

Sausage and Greens Cassoulet: A Hearty & Delicious Recipe