Today has been grey. The bbc weather folks describe days like today as “grey cloud”. Not partly cloudy, not overcast, but grey cloud. Last night we turned on the heat. The radiators are now warming our apartment nicely (and helping my laundry to dry as an added bonus). I still felt though, that I needed a little more warmth. Enter the Cassoulet. A dish which originated in the South of France and typically contains some combination of meat and beans. Originally named for its cooking vessel, the cassole, Cassoulet now a days is in my eyes, a really nice casserole. Lots of rich flavours coming together to make a stick to your ribs dish.
This recipe comes from threemanycooks.com, and is found in the promo video for their new cookbook, Perfect One Dish Dinners. Now I can’t speak for the cookbook, but this recipe was an absolute snap to throw together and the flavours were alright.
Cassoulet – adapted from threemanycooks.com
***note – I don’t say how much of each item – more exciting that way ***
Tomatoes – cherry or whatever you have on hand
Salt and Pepper
Beans -white – I used a canned variety
Put the sausages in a baking dish, roughly chop the onions, smash the garlic and combine them with the sausages. Add the cherry tomatoes (or whatever tomatoes you have on hand). Add a splash or two of olive oil and balsamic vinegar, tossing to coat. Add some basil (thyme is good too, but I had basil to be used up), bay leaves, salt and pepper. Bake for 50 minutes at 350 then add the beans, allow it all to warm up again and serve.
We ate this with salad and crusty bread pita wedges.