Cassoulet
This French specialty requires white beans.
Traditionally made with duck confit, pork,
chicken, sausage or any
combination
of these, the following recipe uses Italian sausage.
1 tablespoon olive oil
1/2 pound hot Italian sausage
1/2 pound sweet Italian sausage
1 clove garlic, minced
2 medium onions, rough chopped
5 medium potatoes, rough chopped
2 portobello and 4 crimini mushrooms, or any combination
2-3 cups chicken stock
1 large can whole, peeled tomatoes
3 cans white beans, either navy, Great Northern or Cannellini
salt & pepper
1 tablespoon chopped, fresh rosemary
1 tablespoon chopped, fresh basil
1 ounce hot red pepper paste, optional
Brown sausage in fry pan with oil. Combine all the remaining ingredients
in a large oven-proof casserole, preferably earthen-ware.
Bake at 375 for 2 hours or more, stirring occasionally to prevent
cassoulet from drying on top. Garnish with sprig of rosemary
and served with red wine and crusty bread.
steve@pulpkitchen.com