Mealime recipe · lives on in MealPot
Pork Sausage "Cassoulet" with White Beans, Fennel & Thyme Bread Crumbs
- 35 min
- 2–6 servings
- 645 kcal / serving
A comforting skillet bake where tender beans meet fennel, peppers, and sausage, finished with thyme bread crumbs. It comes together quickly on a weeknight and uses a simple pantry of spices and herbs.
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Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- 1fennel bulb
- ½ small pkgfresh thyme
- 1 clovegarlic
- 2pork sausages
- ½ mediumred onion
- 1 (8 oz) cantomato sauce
- 1yellow bell pepper
- fennel bulbs
- yellow bell peppers
- red onions
From the pantry: black pepper, extra virgin olive oil, oregano, dried, panko bread crumbs, rosemary, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs
Directions
- Preheat the oven to 450°F and have all ingredients ready.
- Trim the fennel, remove the stalks, and slice the bulb into thin half-moons; place in a medium bowl.
- Seed the bell pepper and dice it into small pieces; add to the fennel in the bowl.
- Peel, halve, and mince the red onion; peel and mince the garlic; add both to the bowl.
- Separate half of the thyme leaves and add to the fennel-vegetable bowl, then mince the remaining thyme and set aside in a small dish.
- Heat an ovenproof skillet over medium-high heat and swirl in a little oil to coat the bottom.
- Add the fennel mixture and the thyme (the half set aside aside and the minced portion) to the skillet; cook, stirring occasionally, until the vegetables soften, about 4–5 minutes.
- Drain and rinse the cannellini beans and stir them into the skillet with the tomato sauce and a splash of water; nestle the sausages into the mixture.
- Place the skillet in the oven and bake, turning the sausages and stirring once halfway through, for 18–20 minutes, until the sausages are cooked through and browned; remove from the oven.
Two tips
- Make ahead: chop the fennel, pepper, onion, and garlic up to a day early and store in the fridge to speed up dinner time.
- Serving idea: finish the dish with a light sprinkle of oregano or rosemary from the pantry and serve with a side of crusty bread.
Nutrition per serving
- Calories
- 645 kcal
- Protein
- 34 g
- Carbs
- 57 g
- Fat
- 33 g
- Fiber
- 15 g
- Sodium
- 1090 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.