RICHMOND, Va (WTVR) – Our good friend and culinary expert Shayne Rogers shared her recipe for Cassolet with white beans and sausage!
1 T Olive Oil
12 oz low fat Italian sausage
3T tomato paste
1 large sweet onion, chopped
1 large red bell pepper, chopped
2-3 cloves of garlic, crushed
1 t fresh thyme
1 c chicken broth
40 oz canned great northern beans, rinsed and drained
Heat a large skillet on med-high heat. Add sausage and cook until browned on two sides, remove from the pan. Add tomato paste to the pan and cook for just about a minute, stirring constantly. Add onions, peppers and garlic and cook for about 3 minutes until they start to soften. Stir in thyme, broth and beans. Cook, stirring occasionally, until the cassolet comes to a simmer. Add the sausage to the pan and simmer until the sausage is cooked through.