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