Sadly my obsession with cassoulet, which started a few years ago, predates this blog. I think it was two Christmases ago that I decided I was going to make cassoulet for the holiday dinner and started practicing different variations ahead of time. By Christmas, everyone was thrilled at the warming, hearty meal but I felt a little cassoulet-ed out. Still, from time to time, I would grab some from Borough market and have it with strong mustard and a hefty piece of baguette.
And even in the summer, sometimes I get a craving for the dish which I decided to simplify to its most basic and quickest form for this recipe.
You will need:
- 1 can cannellini beans
- two large sausages (I used turkey & herb but pork will also do nicely)
- seasonings – salt, coriander seeds, annatto or achiote spice (*hence the deep color above; altogether, I used about two teaspoons of seasonings but taste, taste, taste!)
- fresh parsley
- wholegrain mustard
1. Heat a large pot (cast iron is best, especially for the traditional cassoulet).
2. Drain the beans, add into heated pot and season well. Reduce heat.
3. Cut sausage into chunky pieces and add into the pot once the beans start to simmer and thicken slightly. Taste the beans and add any seasonings as necessary. Stir well to combine all the ingredients.
4. Cover and let cook at low heat until beans and sausage are cooked through and the cassoulet has started to come together into a stew.
5. Serve with fresh chopped parsley and a spoonful of mustard on top, which will give the sausage and beans a nice bite.
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