I have no idea what to call this dish. And honestly, I’m mainly blogging it because we liked it and Steve said he will be all sad panda if I can’t replicate so I need to commit it to blog before I forget. Because like many things around here, I made it up. And it isn’t really a cassoulet because that is slow cooked and has duck parts and pork skin and other things we don’t keep in the fridge at Chez Smiles. And you all think I’m fancy because I insist you use real garlic. But because it had pork sausage and white beans cassoulet came to mind so there you have it. How about Cassoulet-ish?
1 lb smoked pork sausage links (you know everything is interchangeable in my recipes what what you have – this was from my CSA)
1 bell pepper – whatever color you prefer…I used red
1/2 sweet onion, sliced thin or diced
1 can fire roasted diced tomatoes (I used muir glen brand – and if you are a regular, you know I hate chunks and pureed them)
1 cup chicken broth
1 can cannelini beans, drained and rinsed
1 box frozen, chopped spinach, cooked and water squeezed out – or 1 bag fresh spinach
3 cloves garlic
2 shakes Italian seasoning
Slice sausage into bite sized pieces. Saute. Add onions and peppers. Cook 2 – 3 minutes. Add everything else. Allow to simmer on the stove for 15 minutes. Done.
I served it over cheesy grits (made with some sharp cheddar and smoked paprika). But we decided it would also taste good over brown rice or quinoa. Steve also suggested cous cous but I was less excited by that idea.
It isn’t pretty but was yummy, could be easily made gluten free if you buy GF sausage, and was pretty darn easy to throw together.
**And before someone gets her panties in a twist that I am serving my family gigantic portions (yes, people have commented on those kinds of things), please notice the beans for scale. This is a dessert plate, not a dinner plate.