Recipe: Vegan Sausage Cassoulet

One of our favorite ways to use our Grail cassoulet is for this slow cooked white bean recipe. It is an easy version of a classic french cassoulet. We kind of made it up and make it a little differently each time, but below is a basic recipe to get you started.

Ingredients:
6 vegan sausages
2 teaspoons olive oil
4 medium onions, chopped
6 garlic cloves, chopped
3 teaspoons chopped fresh rosemary, thyme, and/or sage 
2 bay leaves
4 dried chile de arbol peppers
1 cup fresh parsley, chopped
3 1/2 cups diced tomatoes and their juice
5 cups dried cannellini beans, soaked over night then drained

Put all ingredients, except salt, into your Grail terracotta cassoulet (or cast iron dutch oven). Cover with one inch of water and lid. Place into a cold oven. Cook at 325 degrees for 75 minutes. Stir and check the beans for tenderness. If tender, remove from oven. If not tender, put them back in the oven for 15 minute intervals until they are. Add a cup of hot water if they are drying out. Once tender, remove bay leaves and dried chiles and add salt to taste.

Serve from the warm cassoulet. Garnish with chopped parsley and ground pepper. Serves 4 to 6.