One-Pot Chicken Sausage and Beans

One-Pot Chicken Sausage and Beans

from realsimple.com

Sausage and beans layer on the flavors in this simple one-pot recipe, which is inspired by the classic cassoulet.

Ingredients

  • .25 cup olive oil, divided
  • 1 12-oz. package andouille chicken sausage, pricked with a fork
  • 1 cup panko
  • 1.25 teaspoon kosher salt, divided
  • 1 yellow onion, chopped
  • 1 carrot, grated
  • 4 cloves garlic, crushed
  • 1 pound ground pork
  • .5 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 14.5-oz. can crushed tomatoes
  • 2 sprigs thyme, plus leaves for serving
  • 2 15.5-oz. cans cannellini beans, drained and rinsed

Directions

  1. 1

    Heat 2 tablespoons oil in a large, heavy-bottomed pot or Dutch oven over medium. Add sausage; cook, turning often, until browned on all sides, about 8 minutes. Transfer to a plate. Add panko and ¼ teaspoon salt to pot; cook, stirring constantly, until golden, about 2 minutes. Transfer to a bowl.

  2. 2

    Wipe pot clean. Heat remaining 2 tablespoons oil over medium. Add onion, carrot, and garlic; cook, stirring often, until softened, about 5 minutes. Increase heat to medium-high. Add ground pork, pepper, and remaining 1 teaspoon salt; cook, breaking up pork with a wooden spoon and stirring occasionally, until browned, 6 to 8 minutes. Add tomato paste; cook until darkened and coating pork, about 2 minutes. Stir in 1¾ cups water, crushed tomatoes, and thyme, scraping up browned bits; bring to a boil. Reduce heat to medium-low. Simmer, stirring often, until sauce thickens slightly, about 10 minutes. Meanwhile, diagonally slice sausage.

  3. 3

    Add beans and sliced sausage to pot. Cook over medium, stirring occasionally, until warmed through, about 2 minutes. Discard thyme sprigs. Sprinkle with panko and thyme leaves before serving.