- Allergy Friendly: free of the top 8 food allergens as defined by the FDA
- Kid Friendly: veggies are pureed for the pickiest eater
I recommend cooking the white beans in a pressure cooker, but one can easily make them in a heavy bottomed pot. If you’re making them in a pressure cooker, make sure to take out some of the bean liquid before you add the meat/veggie mixture or else you’ll have too much liquid.
HEALTHY CHICKEN SAUSAGE CASSOULET (copyright 2012 by Heidi Bayer All Rights Reserved)
1/2 pound small dried white beans
Water or Broth
1 Cup of White Organic Wine
Thyme (a few sprigs)
Parsley (a few sprigs)
1 Package Applegate Farms Chicken Apple Sausage (please read ingredients to make sure they don’t contain YOUR allergens)
1 29oz can pureed tomatoes
1 onion chopped
2 cloves garlic minced
3 small organic carrots, or 2 larger carrots peeled and chopped
Make the beans in a heavy pot, including the parsley and thyme tied with kitchen twine. If you’re making the beans in a pressure cooker, the whole experience will take about 20 minutes. If not, it will take about 45 minutes to cook the beans. After the beans have cooked, salt them to taste. If you’re wondering how to make white beans, see my post here. Turn oven to 350 degrees.
In a heavy casserole, add a little bit of olive oil, then brown the sausage in batches. After the sausage is well browned, add the sausage to the beans, having made sure you reduced the liquid to just at the top of the beans. Keep the casserole on the stovetop and add 1 cup of wine, stirring to get the bits off of the bottom. Set aside.
In a separate sauce pan, saute the onions and carrots in a bit of oil, add the garlic for about 1 minute, then 2.5 cups of the tomatoes. Cook until everything is soft, about 20 minutes. Add a handful of chopped parsley and some thyme. Take the saucepan off of the stove top and allow to cool. Then puree for about 2 minutes in a blender or cuisinart. The mixture should resemble a very thick tomato soup.
Add the tomato puree mixture, the sausage and the beans into the casserole with the wine in it. Bring all to a boil. Taste for seasonings, adding, salt, pepper, time and spice mixture (we use a bit of creole seasoning). Cook until slightly thickened and bubbling.
*if you can have breadcrumbs, add a small amount to the top of the casserole
Place into the hot oven and bake for 20 minutes or until thickened. Adjust spices and serve.