Dawn Perry makes Weeknight Cassoulet
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters .
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Serves 4
- 4 tablespoons olive oil, divided
- 4 sweet Italian sausages
- 1 onion , chopped
- 1 stalk celery, thinly sliced
- 2 garlic cloves, smashed and chopped
- Kosher salt
- Freshly ground black pepper
- Two cans cannellini or white northern beans
- 1 cup water
- 1 teaspoon white wine vinegar
- 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
- 1/3 cup chopped fresh parsley
- 1 bay leaf
- Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.
- Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.
- Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.
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