French bean casserole

French bean casserole
Credit: Adobe Stock / KEA

This traditional bean stew, known in Southern France as cassoulet, is an easy and hearty main dish for chilly days and nights. Serve with rice as a Sunday lunch or with crusty French bread for a cozy dinner-time meal!

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 minutes

Ingredients

Servings: 4
  • 2 cans (around 800g)
    beans (e.g. haricot, cannellini, or butter beans)
  • 2 (around 100g)
    plant-based sausages, cut into 3 cm pieces
  • 1/2 stick
    celery, chopped
  • 1
    carrot, chopped
  • 1
    onion, finely diced
  • 2 cloves
    garlic, finely diced
  • 1/2 cup (100ml)
    white wine (see notes)
  • 2 tbsp
    olive oil
  • 1 tsp
    dried thyme
  • 1
    bay leaf
  • salt and black pepper, for seasoning

Instructions

  1. Cut the sausages into small pieces, around 3 cm long.

  2. Peel and finely dice the onion and garlic. Wash the celery and carrot, then roughly chop into 3-cm pieces.

  3. Bring a medium-sized pot to a medium heat and add a tablespoon of olive oil. When the oil starts to shimmer, add the sausage pieces and cook until golden on all sides. Remove the sausage pieces from the pot and set aside.

  4. Add the other tablespoon of olive oil to the pot, then add the diced onion, celery, and carrot. Season with a pinch of salt and cook for 5 minutes, or until the vegetables have softened. Add the garlic and cook for another minute.

  5. Stir in the white wine (see notes), making sure to scrape any browned bits off the bottom of the pot with a wooden spoon, and let it reduce for 2 minutes.

  6. Add the beans to the pot, along with the bay leaf and thyme. Return the sausage pieces to the pot. Season gently with salt and black pepper.

  7. Once the stew begins to boil, reduce the heat to a gentle simmer. Cook for 10 minutes, stirring occasionally. Serve with rice for a Sunday lunch or with crusty bread for a hearty dinner. Enjoy your meal!

Notes

Tip #1 Leftovers will improve in the fridge overnight. Reheat in the pot with a little extra water, and voilà! 

Tip #2 The white wine can also be replaced with alcohol-free white wine, or with a mix of 1 tbsp apple cider vinegar and 100 ml vegetable stock

Tip #3 If you use an oven-proof casserole pot to cook this recipe, you can finish it in the oven! After adding the beans with the sausage into the pot, bake at 180°C for 15–20 minutes.

Tags

Courses: Lunch, Main Course
Cuisines: French
Special diets: lactose-free, No added sugar
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Season: Autumn, Easter, Spring, Winter
Number ingredients: 10-15 ingredients
Taste: Savory
Preparation method: Cooking, Stew

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