Easy cassoulet, American style

There is nothing quite as tempting as this rustic casserole of white beans and sausages served with a tangy-sweet touch of balsamic vinegar.

Traditional cassoulet can take days to prepare and is cooked in a cast-iron or earthenware casserole that is wide on top to allow for a healthy portion of crust. I’ve simplified the process by adding domestic precooked sausage instead of duck confit, goose or pork.

There are so many American sausages to choose from: Consider Cajun-style andouille, sun-dried tomato, chickengarlic, duck or lamb varieties. Make sure the sausage is already cooked; that will cut down your time in the kitchen.

Soaking beans overnight or using the quick soak method, while not necessary, shortens cooking time and results in more evenly textured, creamy beans. Before soaking the beans, pick them over and remove any debris. To soak overnight, place the beans in a large container and cover with a few inches of cold water. Let it soak overnight or for at least six hours, changing the water once, and then drain.

If pressed for time, try out the quick soak method by covering the beans with cold water in a pot and bring to a boil. Remove the pot from the heat, cover and let steep for an hour. Drain, and they’re ready to use.

This recipe can easily be multiplied for a crowd. Cassoulet is a boon to the home cook for a hearty one-pot dinner. All you need to complete the meal is a crisp green salad and a crusty baguette.

A full-bodied California syrah, Australian shiraz or French Cotes du Rhone would make a great accompaniment. Opt for a simple apple dessert for a sweet finish.