Sausage and White Bean Cassoulet

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2 Servings
Qty Unit Ingredient
8 oz Ground sausage
¼ ea Onion
1 ea Carrot
1 ea Celery rib
1 tbsp Tomato paste
½ tbsp Pepper flakes
½ tbsp Seasoning (granulated garlic, onion powder, thyme, oregano)
1 cup White beans
½ cup Panko
2 tbsp Parsley
2 cups Arugula (70 g)
1 tbsp Sherry vinegar
1 tbsp Olive oil
  1. Prep
    1. Preheat oven to 425° F
    2. Dice onion, carrot and celery into quarter inch pieces
    3. Clean arugula and cut into bite sized lengths
  2. Cook
    1. Cassoulet
      1. Brown sausage in a hot oiled pan and break into chunks (3 to 5 minutes). Remove from pan.
      2. In same pan, add onion, carrot, celery, tomato paste, pepper flakes, and seasoning. Cook until mirepoix starts to soften (2 to 3 minutes)
      3. Add beans and 1 cup water. Bring to a boil then reduce to a vigorous simmer
      4. Cook until thickened a bit (8 to 10 minutes)
      5. Add sausage, pressing down into the beans
      6. Sprinkle with panko
      7. Put in oven for 8 to 10 minutes until most of the liquid is gone and the panko is browned
      8. Remove and sprinkle on the parsley
    2. Salad
      1. Mix vinegar and olive oil. Salt and pepper to taste. Emulsify.
      2. Toss arugula in dressing.