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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In its most simple state, a cassoulet is a slow-simmering bean dish with little bits of meat or sausage. A mixture of meat adds depth, and the medley of sausages here (versus traditional large hunks of slow-cooking meats) speeds up the cook time without sacrificing flavor. Look for D'Artagnan sausages at specialty stores, or order online from . Open some great red wine, and chase this course with a bitter green salad. Ingredients:
2 tablespoons olive oil |
4 (4-inch) pork sausages, sliced (about 8 ounces) |
4 (4-inch) lamb sausages, sliced (about 6 1/2 ounces) |
4 (4-inch) duck sausages, sliced (about 8 1/2 ounces) |
cooking spray |
1 cup finely chopped onion |
1/2 cup finely chopped carrot |
1/2 cup finely chopped celery |
2 tablespoons minced garlic |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/2 cup dry white wine |
1/4 cup cognac or brandy |
5 thyme sprigs |
2 bay leaves |
2 whole cloves |
1 cup fat-free, lower-sodium chicken broth |
3 (15-ounce) cans cannellini beans, rinsed and drained |
1 (14.5-ounce) can no-salt-added diced tomatoes, drained |
1 (4-ounce) piece french bread baguette |
1 1/2 tablespoons unsalted butter |
Directions:
1. Preheat oven to 325°.
2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausages; cook 6 minutes, stirring frequently. Remove sausages from pan using a slotted spoon; drain. Wipe pan with paper towels, leaving browned bits on bottom of pan. Coat pan with cooking spray. Add onion and next 5 ingredients (through salt); cook 8 minutes, stirring occasionally. Add wine and cognac; bring to a boil. Cook 10 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
3. Place thyme sprigs, bay leaves, and cloves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag, broth, beans, and tomatoes to vegetable mixture; stir to combine. Return sausages to pan; stir. Bring mixture to a boil, and remove from heat.
4. Place bread in a food processor; pulse 10 times or until fine crumbs measure 2 cups. Melt butter in a large skillet over medium-high heat. Add crumbs to pan; sauté 5 minutes or until golden, stirring frequently. Sprinkle crumbs evenly over bean mixture. Bake at 325° for 40 minutes. Discard cheesecloth bag before serving.
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