Pork Sausage "Cassoulet" with White Beans, Fennel & Thyme Bread Crumbs

Pork Sausage "Cassoulet" with White Beans, Fennel & Thyme Bread Crumbs

645 calories35 min

Ingredients

2 servings
  • cannellini (white kidney) beans1 (15 oz) can
  • fennel bulb1
  • fresh thyme½ small pkg
  • garlic1 clove
  • pork sausages2
  • red onion½ medium
  • tomato sauce1 (8 oz) can
  • yellow bell pepper1
  • black pepper¼ tsp
  • extra virgin olive oil2 tsp
  • oregano, dried½ tsp
  • panko bread crumbs¼ cup
  • rosemary, dried¼ tsp
  • salt½ tsp

Nutrition Facts

  • Fats45%
  • Carbs35%
  • Proteins20%
645
Total fat33g
Net Carbs42g
Protein34g
Sugars18g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Measuring Cups
  • Colander
  • Can Opener
  • Stirring Spoon
  • Mixing Bowls
  • Tongs
  • Stainless Steel or Cast Iron Skillet
  • Garlic Press
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Preheat oven to 450°F.

  • STEP 2

    Wash and dry the fresh produce.

    • 1 fennel bulb
    • 1 yellow bell pepper
    • ½ small pkg fresh thyme
  • STEP 3

    Trim off root end and stalks of the fennel, leaving only the white bulb. Halve fennel bulb lengthwise, then slice crosswise into thin half-moons. Place in a medium bowl.

  • STEP 4

    Trim, seed, and medium dice bell pepper. Add to the bowl with the fennel.

  • STEP 5

    Peel, halve, and mince onion; peel and mince garlic. Add both to the bowl.

    • ½ medium red onion
    • 1 clove garlic
  • STEP 6

    Preheat an ovenproof skillet over medium-high heat.

  • STEP 7

    While the skillet heats up, slide thyme leaves off the stems; discard the stems. Add half to the bowl with the veggies. Mince remaining thyme leaves, place in a small bowl, and set aside for later use.

  • STEP 8

    Once the skillet is hot, add oil and swirl to coat the bottom. Add veggie-thyme mixture and spices; cook, stirring occasionally, until softened, 4-5 minutes.

    • 2 tsp extra virgin olive oil
    • ½ tsp oregano, dried
    • ½ tsp salt
    • ¼ tsp black pepper
    • ¼ tsp rosemary, dried
  • STEP 9

    Meanwhile, drain and rinse beans.

    • 1 (15 oz) can cannellini (white kidney) beans
  • STEP 10

    When the veggies are done, add beans, tomato sauce, and water to the skillet. Stir to combine, then nestle sausages into the stew.

    • 1 (8 oz) can tomato sauce
    • ½ cup water
    • 2 pork sausages
  • STEP 11

    Place skillet in the oven and bake, turning sausages and stirring beans halfway through, until sausages are golden and cooked through, 18-20 minutes. Remove from oven.

  • STEP 12

    Meanwhile, add bread crumbs to the bowl with the minced thyme and stir to combine.

    • ¼ cup panko bread crumbs
  • STEP 13

    To serve, divide cassoulet between plates or bowls and top with bread crumbs. Enjoy!

Pork Sausage "Cassoulet" with White Beans, Fennel & Thyme Bread Crumbs

Pork Sausage "Cassoulet" with White Beans, Fennel & Thyme Bread Crumbs

645 calories35 min

Ingredients

2 servings
  • cannellini (white kidney) beans1 (15 oz) can
  • fennel bulb1
  • fresh thyme½ small pkg
  • garlic1 clove
  • pork sausages2
  • red onion½ medium
  • tomato sauce1 (8 oz) can
  • yellow bell pepper1
  • black pepper¼ tsp
  • extra virgin olive oil2 tsp
  • oregano, dried½ tsp
  • panko bread crumbs¼ cup
  • rosemary, dried¼ tsp
  • salt½ tsp

Nutrition Facts

  • Fats45%
  • Carbs35%
  • Proteins20%
645
Total fat33g
Net Carbs42g
Protein34g
Sugars18g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Measuring Cups
  • Colander
  • Can Opener
  • Stirring Spoon
  • Mixing Bowls
  • Tongs
  • Stainless Steel or Cast Iron Skillet
  • Garlic Press
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Preheat oven to 450°F.

  • STEP 2

    Wash and dry the fresh produce.

    • 1 fennel bulb
    • 1 yellow bell pepper
    • ½ small pkg fresh thyme
  • STEP 3

    Trim off root end and stalks of the fennel, leaving only the white bulb. Halve fennel bulb lengthwise, then slice crosswise into thin half-moons. Place in a medium bowl.

  • STEP 4

    Trim, seed, and medium dice bell pepper. Add to the bowl with the fennel.

  • STEP 5

    Peel, halve, and mince onion; peel and mince garlic. Add both to the bowl.

    • ½ medium red onion
    • 1 clove garlic
  • STEP 6

    Preheat an ovenproof skillet over medium-high heat.

  • STEP 7

    While the skillet heats up, slide thyme leaves off the stems; discard the stems. Add half to the bowl with the veggies. Mince remaining thyme leaves, place in a small bowl, and set aside for later use.

  • STEP 8

    Once the skillet is hot, add oil and swirl to coat the bottom. Add veggie-thyme mixture and spices; cook, stirring occasionally, until softened, 4-5 minutes.

    • 2 tsp extra virgin olive oil
    • ½ tsp oregano, dried
    • ½ tsp salt
    • ¼ tsp black pepper
    • ¼ tsp rosemary, dried
  • STEP 9

    Meanwhile, drain and rinse beans.

    • 1 (15 oz) can cannellini (white kidney) beans
  • STEP 10

    When the veggies are done, add beans, tomato sauce, and water to the skillet. Stir to combine, then nestle sausages into the stew.

    • 1 (8 oz) can tomato sauce
    • ½ cup water
    • 2 pork sausages
  • STEP 11

    Place skillet in the oven and bake, turning sausages and stirring beans halfway through, until sausages are golden and cooked through, 18-20 minutes. Remove from oven.

  • STEP 12

    Meanwhile, add bread crumbs to the bowl with the minced thyme and stir to combine.

    • ¼ cup panko bread crumbs
  • STEP 13

    To serve, divide cassoulet between plates or bowls and top with bread crumbs. Enjoy!