Tuesday, March 1, 2011
French Cassoulet - serves 6
1 tbs olive oil
1 pound Italian sausage, casings removed
1 1/2 cups chicken broth
1 onion, thinly sliced
3 carrots, cut into 1/2 inch dice
1 tomato, chopped, or one 8oz canned diced tomatoes, drained
3 15 oz cans great Northern cannellini or navy beans, drained and rinsed
5 sprigs fresh thyme or 1 tsp dried thyme leaves
1/2 tsp Kosher salt
1/8 tsp pepper
3 cloves garlic, minced
1 cup plain breadcrumbs
1/4 cup fresh parsley
2 tbs unsalted butter, melted
In a Dutch oven, heat the oil over medium heat. Cook the sausage until well browned, breaking it up with a wooden spoon. Remove and drain on paper towels; set aside.
Pour the excess oil from the Dutch oven. Add the chicken broth, vegetables, beans, thyme, salt, pepper, a third of the garlic, and the sausage and return to heat. Mix well, scraping up any browned bits that have stuck to the bottom of the Dutch oven. Bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, about 1 hour or until thickened and the vegetables are tender.
Heat the oven to 400. In a bowl, combine the breadcrumbs, parsley, butter and remaining garlic. Sprinkle evenly over the cassoulet and place in the oven. Bake, uncovered, until the crust is golden brown, 10 to 15 minutes. Can be refrigerated up to 2 days and frozen up to 4 months.