Autumn Cassoulet

Name: Autumn Cassoulet
Ingredients: 2 lbs smoked sausage (fully cooked); 6 garlic cloves, minced; 2 bunches scallions, chopped; 1 medium apple, Chopped; 1 teaspoon rosemary; 1 12 teaspoons rubbed sage; 1 teaspoon savory; 12 cup brandy; 1 cup chicken stock; 3 (15 ounce) cans great northern beans, drained (1/2c. liquid reserved); 2 (15 ounce) cans diced tomatoes; 10 ounces lima beans; 3 tablespoons tomato paste; 12 teaspoon ground cloves

14 ingredients

12 steps

Ingredients

2 lbs smoked sausage (fully cooked)
6 garlic cloves, minced
2 bunches scallions, chopped
1 medium apple, Chopped
1 teaspoon rosemary
1 12 teaspoons rubbed sage
1 teaspoon savory
12 cup brandy
1 cup chicken stock
3 (15 ounce) cans great northern beans, drained (1/2c. liquid reserved)
2 (15 ounce) cans diced tomatoes
10 ounces lima beans
3 tablespoons tomato paste
12 teaspoon ground cloves

Directions

1

Slice smoked sausage into small coins.
2

Saute to brown and render the fat.
3

Remove sausage, drain and set aside.
4

Add garlic and scallions to the same pan and saute over medium heat in fat until softened.
5

Add apple, rosemary, sage and savory.
6

Stir well.
7

Add brandy and let simmer until almost all the liquid has evaporated.
8

Add chicken stock, Northern Beans, tomatoes with their liquid, lima beans, tomato paste, ground cloves and the reserved bean liquid.
9

Bring to a boil.
10

Cover and bake at 350 degrees for 30 minutes.
11

This recipe is freezable and tastes even better the next day.
12

Serve with really good crusty bread.