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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 10 |
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One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes. Ingredients:
2 tablespoons olive oil |
3 lbs smoked sausage, sliced 1/2 inch thick (can use all the same or a variety such as kielbasa and andouille) |
4 large leeks, thinly sliced (use the white and pale green part only) |
6 cloves garlic, minced |
1 medium tart apple, peeled and chopped |
1 tablespoon chopped fresh rosemary |
1 1/2 teaspoons dried rubbed sage |
1/2 cup brandy |
2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained |
3 (15 ounce) cans great northern beans, drained and liquid reserved |
1 (10 ounce) package frozen baby lima beans, thawed |
1 cup canned chicken broth (or more) |
3 tablespoons tomato paste |
1/2 teaspoon ground cloves |
salt and pepper |
1/4 cup olive oil |
4 cups diced country bread |
1 lb tomato, seeded and chopped |
1/2 cup chopped fresh parsley |
Directions:
1. Heat 2 tablespoons of oil in a large ovenproof Dutch oven.
2. Add sausages; saute for 25 minutes or until browned.
3. Transfer sausages to a paper-towel lined platter and let drain.
4. Add leeks and garlic to same Dutch oven.
5. Saute for 8 minutes or until they begin to soften.
6. Add in apples, rosemary, and sage; mix well.
7. Add brandy and simmer 5 minutes or until mostly evaporated.
8. Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well.
9. Return sausages to pan; season to taste with salt and pepper.
10. Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes.
11. Heat 1/4 cup olive oil in a large skillet.
12. Add bread and saute for 25 minutes or until golden brown, stirring frequently.
13. Mix together tomatoes and parsley in a large bowl.
14. Add in the bread; mix well; season to taste with salt and pepper.
15. Spoon bread mixture evenly on top of cassoulet.
16. Bake uncovered for 15 minutes.
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