Sausage and White Bean Cassoulet

Rinse beans and place them in a large dutch oven. Add about 8 qts of water , marjoram, thyme, salt and pepper. Bring to a boil . Place a lid on the pot and simmer for 2 1/2 – 3 hours total.

Saute the carrots and onions in a bit of olive oil for several minutes. Add to the beans after about 1 hour of cooking.

In the last 30 minutes of cooking, taste and add more of the spices as needed. The measurements in this recipe are just a starting point. I always add more – especially the pepper. Add your smoked sausage at this point as well.

Be sure and watch your beans and add water as needed. Enjoy!