White Bean & Field Roast Apple Sage Sausage Cassoulet

This recipe was created by Chef Ben Howe at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 2
Serving Size: 8 ounces

Ingredients

4 ounces Cannellini beans
2 Field Roast apple sage sausage, 1/2” dice
1 ounce Celery, 1/2” dice
2 ounces Onion, 1/2” dice
1 ounce Carrot, 1/2” dice
1 teaspoon Tomato paste
1 teaspoon Garlic
1/2 cup Canned diced tomatoes
1 cup White wine
1 cup Vegetable broth
1 tablespoon Nutritional yeast
1 cup Panko bread crumbs
1 tablespoon Olive oil
1 teaspoon Parsley, chopped
1 teaspoon Thyme, chopped
1 teaspoon Garlic, minced

Preparation

1. Sauté carrots, celery & onions in olive oil until very tender.
2. Add tomato paste & garlic continuing to sauté until lightly browned and fragrant.
3. Deglaze pan with white wine, add field roast apple sage sausage and simmer to reduce liquid by half.
4. Add tomatoes, nutritional yeast, cannellini beans & vegetable broth.
5. Simmer for 30-45 minutes allowing liquid to evaporate and thicken with starches from the beans.
6. Combine panko with olive oil, parsley, thyme & garlic.
7. Season beans & sausage to taste, spoon into an oven safe display pan. Top with panko and bake for 10-20 minutes until panko is well browned.

Nutrition information

Calories: 509 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Sodium: 1191mg Carbohydrates: 54g Fiber: 11.7g Sugar: 10g Protein: 35g