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Old-Fashioned Smoked Sausage And Bean Cassoulet - cassoulet

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cassoulet olive oil kielbasa leeks fresh garlic apple fresh rosemary sage brandy tomatoes cannellini beans beans chicken broth salt topping white bread tomatoes fresh parsley salt
Viewed: 69 - Published at: 7 years ago

Ingredients

  • CASSOULET
  • 1/4 cup olive oil (more if needed)
  • 3 lbs fully cooked smoked kielbasa
  • 3 large leeks, thinly sliced (use white and pale green parts only)
  • 2 tablespoons minced fresh garlic
  • 1 large apple, peeled cored and chopped
  • 1 tablespoon fresh rosemary (can use a teaspoon dry)
  • 2 teaspoons dried sage
  • 1/2 cup brandy
  • 2 (14 ounce) cans diced tomatoes (with juice)
  • 3 (15 ounce) cans cannellini beans, rinsed and drained, but RESERVE 1/2 cup of the juice
  • 1 (10 ounce) package frozen baby lima beans, thawed
  • 1 1/2 cups chicken broth
  • 3 -4 tablespoons tomato paste
  • salt and pepper
  • TOPPING
  • 4 cups white bread, diced into about 1/2-inch cubes
  • 1 lb tomatoes, seeded and diced
  • 1/2 cup fresh parsley
  • salt and pepper

Method

  • Set oven to 350 degrees.
  • Heat oil in a heavy oven-proof pot over medium heat.
  • Add in sausage slices and saute until browned (about 10-15 minutes) remove with a slotted spoon to a plate.
  • Add in more oil of needed and add in the leeks; saute for about 8 minutes or until softened.
  • Add in chopped apple, rosemary and sage; mix to combine.
  • Add in the brandy and simmer until ALMOST evapoarted (about 4-5 minutes).
  • Mix in canned tomatoes with juice, canned beans with 1/2 cup reserved bean juice, the lima beans, 1 cup broth and tomato paste.
  • Add in sausages and season with salt and pepper; bring to a boil, cover pot and transfer to a 350 degree oven for about 35 minutes (watch to see if the mixture is dry, if so add in more broth).
  • Remove pot from the oven and prepare the following.
  • Heat 1/4 cup oil in a heavy large skillet over medium heat.
  • Add in bread cubes; saute until golden brown, stirring often (about 25 minutes).
  • Combine the fresh chopped tomatoes and parsley in a large bowl; mix in the browned bread cubes.
  • Season with salt and pepper and spoon on top of the warm cassoulet.
  • Return to oven and bake uncovered 15 minutes longer.

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