Looking for a delicious way to warm up this fall and use up some of the jarred beans stashed away in your cupboard? We’ve got the perfect, hearty and warming dish for you, filled to the brim with yummy Italian flavors and fresh veggies. Nothing is better on a gloomy day than coming home to a filling, energizing meal and this recipe is sure to brighten your day.

A bean-centric take on a traditional cassoulet, this dish is best cooked in a deep skillet and served in earthenware bowls. The Italian flavors shine through with the fresh, acidic tomatoes, the baked Parmesan coating, and fresh spinach and basil. We’ve added in almost 2 cups of Randall’s Great Northern Beans to compliment the zesty Italian sausage with an earthy base flavor. This meal is a cinch to make and makes plenty of leftovers for you and your family!

This recipe was developed for Randall Beans by our friend Amber Recker. Check out her food blog Reckermended today!


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  • 5 tablespoons extra virgin olive oil, divided
  • 3 cups, ½-inch-diced whole grain bread
  • 2 ½ pounds fresh tomatoes, diced
  • 3 garlic cloves, minced
  • 1 pound Italian sausage
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 ½ cup Randall’s Great Northern Beans from a jar, rinsed and drained
  • 10 ounce fresh spinach, chopped
  • 1/2 cup fresh basil leaves, julienned
  • 1/2 cup freshly grated Parmesan cheese


Preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a deep ovenproof skillet over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

In the meantime, brown the Italian sausage in a large skillet. Add tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down. Remove from heat, stir in the beans, spinach, and basil until well mixed.

Sprinkle with Parmesan cheese and drizzle with the remaining 2 tablespoons olive oil.

Bake for 30 to 40 minutes, until the top is browned and the tomatoes are bubbly.

This recipe can be made with either Randall Great Northern Beans or the Randall Organic products.