Andouille Sausage with White Beans in Tomato Sauce
This is my simplified (and much lighter & faster) version of the French Classic, Cassoulet.
The Andouile (or any sausage of your choice), has a light amount of heat and this dish needs not much more to make a really nice comfort-food - light and good even in summer!
PS: If you like it with a bit more heat: Use Andouille and 2 or more Chorizos!
Andouille Sausage with White Beans in Tomato Sauce
This is my simplified (and much lighter & faster) version of the French Classic, Cassoulet.
The Andouile (or any sausage of your choice), has a light amount of heat and this dish needs not much more to make a really nice comfort-food - light and good even in summer!
PS: If you like it with a bit more heat: Use Andouille and 2 or more Chorizos!
Cooking Instructions
- 1
Bring the oil to medium heat in a large cooking pan and add the the sliced sausages
- 2
Cook stirring occasionally for 5 minutes, then add the Onions and the Garlic and cook for another 5 minutes.
- 3
Add the Tomato paste and Oregano, salt & pepper, cook for 2 minutes while stirring occasionally
- 4
Add the wine (or water / chicken stock). Using a wooden spoon, stir (deglaze) the ingredients and make sure anything stuck to the bottom of the pan is also dissolved (that's the good stuff!)
- 5
Add the tomatoes and the beans, cover and bring to a medium boil. Reduce the heat to low then cook for 40 minutes.
- 6
Enjoy!
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