Rinse the dried white beans under cold water and remove any debris. Place them in a large pot, cover with water, and let them soak overnight. Alternatively, you can use the quick soak method by bringing the beans and water to a boil, then removing from heat and letting them soak for 1 hour. Drain and rinse the soaked beans before using.
In a large Dutch oven or heavy-bottomed pot, heat some oil over medium heat. Add the sausage slices and cook until they are browned. Remove the sausage from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender and the onion is translucent.
Stir in the tomato paste and cook for an additional minute.
Add the soaked and drained beans to the pot, along with the browned sausage, chicken or vegetable broth, bay leaf, dried thyme, and dried rosemary. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beans are tender and cooked through. Stir occasionally and add more broth or water if needed to maintain the desired consistency.
Once the beans are cooked, remove the bay leaf and season the cassoulet with salt and pepper to taste.
Serve the Northern Bean and Sausage Cassoulet hot, garnished with freshly chopped parsley.
This hearty and flavorful dish is perfect for colder weather. Enjoy your Northern Bean and Sausage Cassoulet!

Rinse the dried white beans under cold water and remove any debris. Place them in a large pot, cover with water, and let them soak overnight. Alternatively, you can use the quick soak method by bringing the beans and water to a boil, then removing from heat and letting them soak for 1 hour. Drain and rinse the soaked beans before using.
In a large Dutch oven or heavy-bottomed pot, heat some oil over medium heat. Add the sausage slices and cook until they are browned. Remove the sausage from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender and the onion is translucent.
Stir in the tomato paste and cook for an additional minute.
Add the soaked and drained beans to the pot, along with the browned sausage, chicken or vegetable broth, bay leaf, dried thyme, and dried rosemary. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beans are tender and cooked through. Stir occasionally and add more broth or water if needed to maintain the desired consistency.
Once the beans are cooked, remove the bay leaf and season the cassoulet with salt and pepper to taste.
Serve the Northern Bean and Sausage Cassoulet hot, garnished with freshly chopped parsley.
This hearty and flavorful dish is perfect for colder weather. Enjoy your Northern Bean and Sausage Cassoulet!