Paula made this tasty meal for tonight because we were not going to be able to eat together. She could make the casserole, eat her dinner and then let it sit in the warm oven until TJ and I got home from my meeting at school. It was pretty simple to make and took very little time to make. Those were also benefits! Perhaps that is why it was called 20 minute Cassoulet.
In large skillet, stir in 1/3 cup of panko and 1 tablespoon of olive oil over high until panko browns, about 2 minutes. Season with salt and pepper and then transfer to a plate. In the same skillet, cook 1 cup of chopped onion, 4 cloves of minced garlic and 1 1/2 teaspoon of chopped fresh rosemary in another 3 tablespoons of olive oil over medium heat for about 5 minutes. Add 2 cups of drained cannellini beans (lightly mashed), 6 ounces (or more) of Andouille or Italian sausage, 1 cup of chicken stock and 1/4 teaspoon of allspice. Stir until the liquid thickens slightly, about 10 minutes. Season with salt and pepper to taste. Stir in 1 diced plum tomato and 1/4 cup chopped parsley into the cassoulet. Sprinkle with panko and serve!