White Bean Cassoulet
- 1/2 lb sausage, crumbled
- 1 t olive oil
- 1 large onion
- 2 garlic cloves, minced
- 1/2 T mixed chopped fresh herbs, or 3/4 t mixed dried herbs
- 1 bay leaf
- 1/2 c fresh parsley leaves
- 14.5 oz can diced tomatoes including juice
- 2 c white beans (cannellini)
- 1 T balsamic vinegar
In a medium skillet brown meat in oil over moderate heat, then remove it from the pan with a slotted spoon and set aside.
In fat remaining in skillet cook onions and garlic, stirring until golden, and stir in herbs (including bay leaf), parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Add meat and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered. Add balsamic vinegar just before serving and stir through.
Serve with rolls or a loaf of crusty bread.
Don't skip the balsamic vinegar in this. It adds so much flavor and aroma.