Friday, March 25, 2011

Quick Cassoulet

This is not your traditional Cassoulet, but full of flavor and very quick.

1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1-2 cloves minced garlic
2 tbs olive oil
2-3 turkey sausages (fully cooked)
2 cups cooked tebo beans (or canned-any white bean works)
1 can diced tomatoes
1 bay leaf
1 tsp thyme (or use 1-2 sprigs fresh)
salt and pepper

fresh bread crumbs
olive oil
salt and pepper

Saute' the onion, carrots, celery and garlic in the olive oil for a few minutes.  Add sliced sausage and cook for a few more minutes, then add the beans, tomatoes, bay leaf, thyme, salt and pepper.  Cover and simmer until everything is warmed through and the vegetables are tender.

While the cassoulet is cooking, prepare topping.  Toss the breadcrumbs with some olive oil, salt and pepper and toast until golden.  Serve on top of the cassoulet.

Cassoulet  is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausagesporkgooseduck and sometimes mutton), pork skin (couennes) and white haricot beans.

No comments:

Post a Comment