Savory Italian Sausage and Bean Cassoulet with Poached Egg

Ingredients

- 2 large red onions, finely chopped
- 1/4 cup red wine vinegar
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 4 fresh sage leaves
- 2 bay leaves
- 1 teaspoon salt
- 1/2 cup ground almonds
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 4 slices Italian bread, toasted
- 1/2 cup freshly grated Parmesan cheese
- 4 poached eggs
- 1 pound Italian sausage, sliced

Instructions

1. Prepare the Base:
- Heat a large skillet over medium heat. Add the chopped red onions and sauté until softened, about PT5M (5 minutes).

2. Build the Flavor:
- Pour in the red wine vinegar, deglazing the skillet. Cook for an additional PT3M (3 minutes) until the vinegar reduces slightly.

3. Cook the Sausage:
- Add the Italian sausage slices. Cook through until browned on all sides, approximately PT8M (8 minutes).

4. Create the Broth:
- Stir in the vegetable broth, ground cinnamon, sage leaves, and bay leaves. Bring the mixture to a simmer.

5. Incorporate Almonds & Beans:
- Add the ground almonds to thicken the broth. Mix in the cannellini and butter beans, stirring well. Season with salt. Simmer for PT10M (10 minutes) until flavors meld.

6. Poach the Eggs:
- In a separate saucepan, bring water to a gentle simmer. Poach the eggs one at a time for about PT3M (3 minutes) until the whites are set and yolks remain soft.

7. Assemble the Dish:
- Place a slice of toasted Italian bread on each serving plate. Ladle the sausage and bean mixture over the bread.

8. Garnish:
- Top each serving with a poached egg. Sprinkle generously with freshly grated Parmesan cheese.

Total Time

PT37M
37 minutes

Type of Dish

Dinner

Keywords

Italian dinner, sausage cassoulet, beans recipe, poached egg, comfort food, gourmet dinner, stove recipe, red wine vinegar dishes, Parmesan topping, hearty meal

Recipe Yield

Feeds 4 adults

Calories

Total: 1200 calories

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