Unforgettable Paula Wolfert

Sausage and white bean cassoulet with arugula salad

Dairy Free, Soy Free

2 Servings, 750 Calories/Serving

30 – 40 Minutes

Cassoulet is a Southwestern French dish that Paula Wolfert helped make famous. Her epic recipe calls for six kinds of pork and three days in the kitchen. We turned it into a 30-minute, one-pan dish with wonderfully layered results.

Ingredients

  • ½ pound loose mild Italian pork sausage
  • Peeled fresh garlic
  • Fresh thyme
  • 1 cup cooked cannellini beans
  • 3 ounces diced pancetta
  • ½ cup mirepoix (onions - carrots - celery)
  • 1 teaspoon tomato paste
  • 1 cup chicken broth
  • 1 dried bay leaf
  • 1 tablespoon whole wheat panko
  • Fresh flat-leaf parsley
  • 1½ teaspoons sherry vinegar
  • ¼ pound baby arugula

Instructions

1

Brown the sausage

Heat the oven to 425ºF.
In a medium ovenproof frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.
While the sausage browns, prepare the remaining ingredients for the cassoulet.

2

Prep the remaining cassoulet ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon. Set aside ¼ teaspoon garlic for the arugula salad.
  • Strip the thyme leaves from the stems.
  • Rinse the cannellini beans.

3

Cook the cassoulet

In the same pan used for the sausage, add the pancetta and cook over medium-high heat, stirring occasionally, until browned and crisp, 2 to 3 minutes. Add the mirepoix, ¾ teaspoon garlic, thyme, and tomato paste, season lightly with salt, and cook, stirring occasionally, until the mirepoix starts to soften and the tomato paste starts to caramelize, 2 to 3 minutes. Add the cannellini beans, chicken broth, and bay leaf and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. Discard the bay leaf. Add the sausage and any accumulated juices to the pan and sprinkle the panko on top.
Transfer the pan to the oven and cook until the panko is lightly browned and the sausage is cooked through, 8 to 10 minutes.
When the cassoulet is almost done, prepare the parsley and the arugula salad.

4

Chop the parsley and make the arugula salad

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a small bowl, stir together the sherry vinegar and 1½ teaspoons oil.
In a medium bowl, combine the arugula and remaining ¼ teaspoon garlic with as much vinaigrette as you like and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the cassoulet to individual bowls and garnish with the parsley. Serve with the arugula salad and the remaining vinaigrette.

Nutrition per serving: Calories: 750, Protein: 27g, Total Fat: 55g, Monounsaturated Fat: 7g, Polyunsaturated Fat: 0.5g, Saturated Fat: 18g, Cholesterol: 90mg, Carbohydrates: 30g, Fiber: 9g, Sugar: 5g, Added Sugars (Chicken broth contains trace amounts of organic cane sugar): 0g, Sodium: 1810mg
Contains: wheat

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free
Argentinian chicken with green rice and chimichurri
Paleo Friendly, Gluten Free, Dairy Free