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Brasserie Smoked Kielbasa Cassoulet Recipe with Herbed Breadcrumbs

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A hearty and smoky cassoulet featuring smoked kielbasa, tender cannellini beans, and a crispy herbed breadcrumb topping. This easy one-pot dish delivers comforting brasserie-style flavors perfect for cozy dinners.

Ingredients

Scale
  • 1 pound smoked kielbasa (450g), sliced into ½-inch rounds
  • 2 cans cannellini beans (15 oz each / 425g each), drained and rinsed
  • 3 cups chicken broth (720ml), preferably low-sodium
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste (30g)
  • 2 teaspoons fresh thyme, chopped
  • 1 bay leaf
  • 2 tablespoons olive oil (30ml), extra virgin preferred
  • Salt and pepper, to taste
  • 1 cup panko breadcrumbs (60g)
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon garlic powder
  • 2 tablespoons melted butter (28g)
  • Lemon zest from ½ lemon

Instructions

  1. Preheat your oven to 375°F (190°C). Slice the smoked kielbasa into ½-inch rounds. Dice the onion and mince the garlic. Prepare the herbed breadcrumbs by mixing panko, parsley, garlic powder, melted butter, and lemon zest in a bowl. Set aside.
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the sliced kielbasa and cook until browned and crisp, about 4-5 minutes. Remove with a slotted spoon and set aside.
  3. In the same pan, add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in the tomato paste with the onions and garlic, cooking for 1-2 minutes to deepen flavor. Add the drained cannellini beans, chicken broth, fresh thyme, bay leaf, and cooked kielbasa back into the pan. Stir to combine. Season with salt and pepper to taste.
  5. Bring the mixture to a gentle simmer over medium-low heat. Cook uncovered for about 10 minutes, stirring occasionally, until the broth thickens slightly and flavors meld. Taste and adjust seasoning as needed.
  6. Evenly sprinkle the herbed breadcrumbs over the cassoulet. Transfer the skillet or Dutch oven to the preheated oven and bake uncovered for 15-20 minutes until the breadcrumbs are golden and crispy. For extra crunch, broil for the last 2-3 minutes, watching closely to prevent burning.
  7. Remove from oven and let the cassoulet rest for 5 minutes before serving. Serve warm, ideally with crusty bread or a fresh salad.

Notes

[‘Do not skip browning the kielbasa to add flavor and texture.’, ‘Use fresh herbs for the breadcrumb topping for best flavor and color.’, ‘Drain and rinse canned beans to remove excess sodium and starch.’, ‘Watch the breadcrumb topping closely when broiling to avoid burning.’, ‘Adjust seasoning after simmering as flavors concentrate.’, ‘Let the cassoulet rest before serving to thicken slightly.’, ‘If too soupy, simmer longer uncovered or add instant mashed potato flakes to thicken without altering flavor.’, ‘For gluten-free, substitute panko with gluten-free breadcrumbs or crushed gluten-free crackers.’, ‘Vegetarian option: replace kielbasa with smoked tempeh or mushrooms and use vegetable broth; add smoked paprika for smoky flavor.’]

Nutrition

Keywords: cassoulet, smoked kielbasa, herbed breadcrumbs, comfort food, one-pot meal, easy dinner, smoky sausage, white beans

Find it online: https://novanosh.com/brasserie-smoked-kielbasa-cassoulet-recipe-with-herbed-breadcrumbs-easy-and-best/