Wednesday, April 3, 2013

Sausage, White Bean and Hominy Cassoulet

A typical white bean cassoulet is an amazing blend of flavors and textures, but a mistake in the kitchen took this recipe to whole new level. I thought I grabbed two cans of white beans from the pantry but accidentally opened a can of cannellini's and hominy! Oops.  Add a few Italian sausages, tomatoes, onions and herbs to make a succulent one-pot meal. I followed this recipe...except for my maize mistake.


-1 pkg sweet Italian sausage
-1 yellow onion
-1 pint cherry tomatoes
-1/8 cup olive oil
-1/8 cup balsamic vinegar
-3-4 springs fresh thyme
-1 can white bean, drained and rinsed (like canellini) 
-1 can hominy, drained and rinsed
-1/2 cups dry white wine
-6 cloves garlic, thinly sliced

First, halve the cherry tomatoes, cut your onions into quarters, and thinly slice 6 cloves garlic. Add these ingredients to a cast iron skillet or dutch oven and drizzle with 1/8 cup olive oil and 1/8 cup balsamic vinegar.  Sprinkle with salt and pepper, add a few sprigs of thyme and bake for 20 mins at 375 degrees.

Once the sausages are browned, add the drained and rinsed beans and hominy. Pour 1/2 cup white wine over the sausage and beans and stir.  Put back in the oven for another 15-20 minutes. Serve hot in bowls

1 comment:

  1. Looks amazing! I'm missing cassoulet and this looks great. The food in Thailand and Malaysia has been pretty amazing. Hope all is well in Denver.


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