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Weeknight Cassoulet

October 19, 2021
11 Ratings
Photo by David Malosh
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

“Weeknight Cassoulet” is kind of a misnomer. Technically, cassoulet is a dish that can take days to make, not counting lead time to procure the specialty beans (tarbais), various pork products (ham hocks, skin, salt pork, et al,) and less-than-readily available poultry (duck or goose). A few years ago, my husband and I made cassoulet for New Year's Eve. It seemed an appropriately cozy dish for two bleary-eyed new parents to make on a cold holiday night in. When I posted something on the internet about it taking two days, one friend was like Only two? When did you confit the duck legs? Sheesh!

It was delicious, hearty, heady, and soul-filling. And literally fed us for at least a week. But at this stage of my life (plus another kid, a cookbook, a cookie company, etc.) I don’t really have the time or energy to spend days on anything, let alone something that will ultimately end up in my stomach. So I stripped the recipe down to its simplest parts and rebuilt this almost effortless weeknight version.

Though it differs by region, a traditional French cassoulet was a peasant dish, making use of whatever was bountiful and available nearby. In my house, that means beans, standard aromatic vegetables, some kind of sausage, and Ritz crackers. In just 30 minutes, these simple ingredients add up to a deeply satisfying, warming meal that I am as happy to eat off my lap in front of the TV as I am at a nicely set table with a crisp glass of lightly chilled Syrah.

And it’s forgiving. Like most of the recipes I write, I try not to be too prescriptive. That’s because home cooking, especially pantry cooking, doesn’t look the same in every kitchen. We all have different equipment and unique staples at the ready. I call for Italian sausages because I like to keep them stashed in the freezer for grilling, roasting or ragu-ing. But if you have Bratwurst, Kielbasa or heck, hot dogs, toss ‘em in. Whatever links you like will infuse the rest of the dish with salty, pork-flavored undertones, no ham hocks necessary. For the next layer, I call for onion, celery and garlic—what I likely had on hand when I went to cook it the first time. But feel free to make adjustments depending on what’s in your crisper: got one lonely carrot laying around? Chop it up and stir it in. Half a fennel bulb? Great idea! I’d even take a green bell pepper, though I think I’m the only person I know who likes them.

The beans (pre-cooked!) make the bulk of the dish, so no matter which you choose, make sure they’re a type you like. I usually have some canned white beans ready to go, as well as some simmered-from-dry Rancho Gordo options. (Hot tip: One pound of dried beans, cooked, yields just about the same amount as four 15.5-ounce cans. Once tender, divide and store the beans accordingly so you can swap them in for a can wherever called for). I’ve made this recipe a bunch of times with a variety of beans. Using brothy options I cooked myself offers the finished dish more long-cooked flavor, of course, but shortcuts are welcome here. When I use canned beans, I like to include the bean jus as well. That liquid is pre-seasoned and tastes like, well, beans, adding far more flavor than plain water.

The real motivation behind this cassoulet recipe is an excuse to consume a golden, crunchy topping. Use whatever crumbs you have. Italian-style (oregano and basil—yum!), panko (wonderful crunch) or, my favorite: buttery golden Ritz crackers, pulverized. Because they’re engineered to be delicious on their own, packaged crackers (or crushed pita chips or even pretzels) can make super simple recipes like this one really sing.

I was nervous to call this a “cassoulet” at all, seeing as it eschews traditional ingredients, methods, and even the vessel for which the dish is named. But it does offer a similar saucy bean experience, complete with an irresistible breadcrumb topping, in a fraction of the time and without any advanced planning. A win in my book for holidays—or any day. Should I have called it “Brothy Beans With Sausage and Breadcrumbs?” Maybe. But I’m not going to worry about it now. It’s ready to eat.

From READY, SET, COOK by Dawn Perry. Copyright © 2021 by Dawn Perry. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.Dawn Perry

Test Kitchen Notes

This recipe was featured on our cook-along podcast Play Me a Recipe. Listen as Dawn cooks her way through this recipe.
—The Editors

What You'll Need
Watch This Recipe
Weeknight Cassoulet
  • 4 tablespoons olive oil, divided
  • 4 sweet Italian sausages (about 1 pound total)
  • 1 onion (any color), chopped
  • 1 stalk celery, thinly sliced
  • 2 garlic cloves, smashed and chopped
  • Kosher salt
  • Freshly ground black pepper
  • Two (15.5-ounce) cans cannellini or white northern beans (undrained)
  • 1 cup water
  • 1 teaspoon white wine vinegar
  • 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
  • 1/3 cup chopped fresh parsley
  1. Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.
  2. Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.
  3. Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

See what other Food52ers are saying.

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9 Reviews

Ro R. April 4, 2024
Amazing. I didn't think this would taste like anything but it does, and it takes literally 20min, not chef 20min. Next time fennel bulb and good bread crumbs. Thanks for the fun video too!
Debra December 13, 2023
Thank you for this fantastic recipe ! I have made it at least three times since I discovered it a couple months ago. It's just delicious and easy to make. There is a now defunct restaurant where i had cassoulet a few times and ever since they closed i Never had it again. I knew how much work went into a cassoulet !
But this recipe makes it simple and very accessible to have cassoulet regularly ! Love it. Try it and definitely use a mix of italian breadcrumbs and smashed Ritz crackers for the topping !
Susan September 16, 2022
Definitely not cassoulet but pretty damn delicious!
Kristin January 18, 2022
Perfect meal on the fly on a cold winter’s night. I added a yellow pepper, some Chopped Calabrian chilis and a bunch of curly red kale chopped into small bite sized pieces. I also used chicken stock instead of water. No time to broil so I sautéed the bread crumbs with the parsley until brown and sprinkled on top. Tasty!!
Joemama October 24, 2021
Tasty, easy recipe that comes together quickly with ingredients I always have on hand. Perfect for a cold rainy evening after a long work day. Kids liked it, too! I added a bit of tarragon because I love it and it perfumes the “cassoulet”. This is being added to my fall/winter dinner rotation! Thanks!
Smaug October 21, 2021
One thing this is missing is smoke- a glaring omission for a bean dish. I don't think Italian sausage is a great pick, it doesn't really have a lot of flavor, lacks smoke, and tends to contain overwhelming amounts of fennel, a flavor best used cautiously. I make a similar dish using Andouille sausage, ham and (if I have it) a bit of lean pork (I don't like fatty dishes and don't eat poultry- chicken would probably be more to the point for most people). It also needs some herbs- if you have a good Herbs de Provence mixture you could use that, or add some thyme, oregano, rosemary, and tarragon (chervil if you have fresh).
Joemama October 27, 2021
I found the Italian sausage worked nicely and didn’t overpower anything with fennel. YMMV depending on the sausage you use, I suppose. And really browning the sausage at the start plus toasting the cracker crumbs gave it a slight ‘smokiness’. I found this recipe to be very nice, especially considering it uses pantry staples and comes together in a half hour. I certainly don’t have time to confit duck, so I was grateful for this quick and tasty riff. I do very much agree with adding tarragon!
Smaug September 17, 2022
To each his own- I find Italian sausage to be about the world's most boring sausage and there are so many better choices easily available. Toasting will not produce any smoke flavor.
xhille October 20, 2021
This looks really good! I sent my mom a link for something we could prep in double and cook in two portions: with regular sausages and vegetarian. A fresh salad on the side would be the only other thing needed on the plate!