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  • Italian Sausage and Cannellini Bean Cassoulet




    Italian Sausage and Cannellini Bean Cassoulet


     

    Ingredients:

    • 2 14 oz cans Cannellini Beans, rinsed & drained
    • 2 medium onions, chopped
    • 8 cloves garlic, minced
    • 1 1/2 lbs Premio Italian sweet sausage, casings removed and crumbled
    • 1 c each low sodium chicken broth & beef broth (you can use all beef or chicken or use vegetable broth or water)
    • 1 t dried sage
    • 2 carrots, peeled and chopped
    • 2 celery ribs, chopped
    • 1/4 c chopped fresh parsley
    • 2 c canned chopped tomatoes, drained
    • Freshly grated Parmesan
    • Freshly made creamy polenta

    How to make Italian Sausage and Cannellini Bean Cassoulet:

    Heat a large Dutch oven over medium heat. Add the Premio Sweet/Mild Italian Sausage. Stir until the sausage has browned lightly, about 7 to 11 minutes. Add the onions, carrots, celery, and parsley. Cook, stirring occasionally, for 5 minutes. Add the remaining garlic and cook for 30 seconds. Add the tomatoes, sage, beans and broth, and continue cooking for 30 minutes. If you are able to get your hands on a Parmesan rind, throw it in while it is simmering. Adjust the seasoning as desired with salt and pepper.

    Serve over polenta, and be sure to have plenty of freshly grated Parmesan on hand.

    Serves 6. 

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