Hearty, comforting fare for a winter’s night.
Weekday Cassoulet
2 Tablespoons Olive Oil
10 Rashers of Bacon (Diced)
2 Packages Adel’s Chicken & Apple Sausage (or you choice)
1 Small Onion (Sliced)
1/2 Teaspoon Ground Pepper
2 Cloves Garlic (Minced)
1 Tablespoon Flour
1/2 Cup White Wine
1 16oz. Can Chopped Tomatoes
1 Tablespoon Fresh or 1 Teaspoon Dried Thyme
2 Cans Great Northwest or Cannellini Beans
1 Can Black Beans
Preheat oven to 350 degrees.
On the stove top, heat an oven proof casserole pan or dutch oven over medium heat. Add the olive oil and the diced bacon. Cook until the bacon is crispy then remove and set aside.
Add the sausages and cook until just browned then set those aside too. (You’ll finish cooking them in the oven; you just want them pretty right now!)
Add the onion and cook until soft and slightly brown.
Add the garlic, pepper, thyme and a tablespoon of flour. Cook the flour for a few minutes, until it’s soaked up all the bacon drippings.
Whisk in the wine and the diced tomatoes, including the juice, until well combined and slightly thickened.
Drain and rinse the beans and add them to the pot. Stir gently to combine everything. Add a little more wine or water if the mixture seems too thick.
Add back in the bacon, stirring to combine. Add back in the sausages.
Cover and bake in the oven for 30 minutes.
Serve with baguette.
Kathleen Rear 