Makes 4 servings

This classic dish from France's Languedoc region traditionally consists of white beans and various meats, including sausage or whatever meat the hunter of the family has brought to the kitchen. Here it's made with canned beans and vegetarian soy sausage, which is available in health food stores and in the freezer section of many supermarkets.

If you prefer, you can substitute meat; however, be sure to increase the cooking time to ensure that it's thoroughly cooked.

4 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
4 tablespoons olive oil, divided
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 rib celery, coarsely chopped
4 cloves garlic, minced
One 15-ounce can Great Northern beans, drained and rinsed
One 15-ounce can diced tomatoes with juice
½ cup dry red wine
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground pepper, or to taste
One 10-ounce package meatless sausage (4 sausages)
½ cup dried plain breadcrumbs
Sprigs of fresh flat-leaf parsley for garnish

Preheat the oven to 400° F. Lightly oil a 2 ½-quart baking dish.

Wrap the parsley, thyme, and bay leaf in a cheesecloth bag; tie with kitchen twine (see Tip). Set aside.

Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for about 1 more minute. Stir in the beans, tomatoes with juice, wine, red pepper flakes, pepper, and the bag of herbs. Reduce the heat to medium-low; cover and cook for 20 minutes.

Meanwhile, pour ½ cup water into a nonstick skillet over medium heat. Cook the frozen sausages, covered, for about 10 minutes; drain and cut the sausages into 1-inch chunks. Add 1 tablespoon oil to the pan; cook the sausages, turning them occasionally, until all sides are lightly browned, about 5 minutes.

Remove the bag of herbs from the beans and discard. Transfer ½ cup of the bean mixture to a blender and purèe until smooth; stir into the remaining beans. Stir in the sausage. Taste and adjust the seasoning. Pour the mixture into the prepared baking dish.

Combine the breadcrumbs with the remaining 1 tablespoon oil in a small bowl. Spread over the top of the beans.

Bake the cassoulet in the preheated oven for 20 minutes, or until it is heated through and the bread crumb topping is lightly browned.

Advance preparation

This dish is best when prepared just before serving.