Skillet Sausage and White Bean Cassoulet (One-Pan, 45-Minute)
Crunchy browned sausage and a glossy, herb-scented bean stew come together in a single skillet for a satisfying, oven-finished meal. The beans soften in a fragrant broth of tomatoes, stock, garlic, and wine while rendered sausage fat flavors the whole pan; a buttery Parmesan-breadcrumb crust gives a crisp contrast to the creamy interior.
Swap-in friendly ingredients let you adapt to what’s on hand: use smoked sausage, mild Italian sausage, or spicy chorizo for different smoky notes; canned navy or great northern beans work if cannellini aren’t available. If you prefer a lighter topping, skip the breadcrumb-parmesan and scatter torn fresh herbs and lemon zest before serving.
Serve this skillet cassoulet straight from the pan with a green salad, steamed greens, or crusty bread to mop up the juices. It’s well suited for weeknight dinners where a single pan and short hands-on time matter, but also fills a cozy role for casual weekend gatherings—make it ahead, refrigerate, and reheat under the broiler to refresh the crust.
How to Make It
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1
Preheat the oven broiler and position the oven rack about 6 inches from the heat source.
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2
Heat a 12-inch ovenproof skillet over medium-high heat and add 1 tbsp olive oil. Brown the sausage, breaking it up with a spoon, until well caramelized, 6–8 minutes; transfer sausage to a bowl and set aside.
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3
Add the remaining 1 tbsp olive oil to the skillet, reduce heat to medium, and add onion, carrot, and celery. Sauté until vegetables soften and the onion is translucent, about 6 minutes.
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4
Add garlic and tomato paste and cook, stirring, until fragrant and the paste darkens slightly, about 1 minute.
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5
Return the browned sausage to the skillet and stir in diced tomatoes, white beans, chicken stock, and wine (if using). Tuck in bay leaves, thyme, rosemary, salt, and pepper; bring to a simmer and cook gently for 8–10 minutes to allow flavors to meld and the liquid to reduce slightly.
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6
Meanwhile, combine butter, breadcrumbs, and Parmesan in a small bowl; mix until crumbly and evenly combined.
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7
Remove and discard the bay leaves. Sprinkle the breadcrumb-Parmesan mixture evenly over the cassoulet in the skillet.
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8
Transfer the skillet to the oven and broil until the topping is golden and crisp, 3–5 minutes; watch closely to prevent burning.
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9
Remove from oven, sprinkle with chopped parsley and lemon zest, and serve with lemon wedges alongside for squeezing.
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