As a kid I’ve never had much appreciation about beans,I’ve always underestimated them. Well,now I know I was wrong. They is so much fiber and iron hidden in there! But sausages are different.. Mild,spiced or zesty,in Greece there is an abundant of sausages,all from different place or Greece.
Luckily, things have changed 20 years later and mothers are more open minded as far as the food. They are willing to learn new recipes,find different ways to incorporate the food their kids hate.
As a grownup I love the bean-sausage marriage. But not smothered in sauce! Simple and sophisticated. Just like French do. How much I love french cuisine! Their desserts,their wine,their cheese… There is nothing to hate about it!
After a long time,I remembered Cassoulet,a beautiful casserole kind of dish,slowly cooked with beans and sausage or chicken or both and topped with crunchy breadcrumbs. So fragrant,with the flavors married so perfectly together! If you are in a hurry,like me,you would love this version of Cassoulet!
- 2 pints of cherry tomatoes
- 4-6 mild Italian sausages
- 4 large garlic cloves,smashed
- 1 onion,cut into wedges
- extra virgin olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1/2 teaspoon chili powder(optional)
- few sprigs of thyme
- 3 cups cooked white navy beans or kidney beans OR 1 19 oz can of white beans,rinsed and drain well
- 1/2 cup chicken broth
- 1/4 cup white wine
- Adjust oven rack to lowest position and heat oven to 425 *F.
Scatter tomatoes over bottom of dish (reserve about 1/2 cup to add later). Add garlic, onion and sausages over top. Drizzle with balsamic and olive oil.
- Toss on thyme and sprinkle with S & P. Bake about 25-30 minutes, for sausages to be golden and tomatoes start to burst.
- Remove from oven and stir in beans and reserved 1/2 cup of cherry tomatoes.
- Add white wine and chicken stock.
- Return to oven and bake 20 minutes longer or until beans are cooked through.