Recipe courtesy of Lisa Garza

White Bean Cassoulet

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 6 to 8 servings
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Ingredients

Sauted Italian Sausage:

Spinach Pesto:

Garlic Parmesan Crostini:

Directions

  1. Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.

Sauted Italian Sausage:

Yield: 6 to 8 servings
  1. Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.

Spinach Pesto:

Yield: 3 to 4 cups
  1. Combine all ingredients in a food processor and puree until smooth.

Garlic Parmesan Crostini:

Yield: 24 slices
  1. Preheat the oven to 400 degrees F.
  2. Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

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