Cassoulet

Name: Cassoulet
Ingredients: 3 tablespoons olive oil, divided; 8 ounces loose or bulk hot Italian sausage; 8 ounces slab bacon, cut into lardons; 1 medium onion, diced; 3 medium carrots, diced unpeeled; 2 stalks celery, diced; 4 cloves garlic, smashed; 1 medium zucchini, diced; 1 (14.5 ounce) can diced tomatoes; 1 tablespoon fresh thyme leaves; 1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock; 3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked; 2 pieces duck confit leg and thigh, optional, but suggested; 1 cup bread crumbs; 3 tablespoons butter, melted; 3 tablespoons chopped fresh flat-leaf parsley; Salt and freshly ground black pepper

17 ingredients

13 steps

Ingredients

3 tablespoons olive oil, divided
8 ounces loose or bulk hot Italian sausage
8 ounces slab bacon, cut into lardons
1 medium onion, diced
3 medium carrots, diced unpeeled
2 stalks celery, diced
4 cloves garlic, smashed
1 medium zucchini, diced
1 (14.5 ounce) can diced tomatoes
1 tablespoon fresh thyme leaves
1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock
3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked
2 pieces duck confit leg and thigh, optional, but suggested
1 cup bread crumbs
3 tablespoons butter, melted
3 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Directions

1

Preheat the oven to 350 degrees F.
2

In a large Dutch oven, heat the oil over medium-heat.
3

Add the Italian sausage and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes.
4

Remove all but 2 tablespoons fat.
5

Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits.
6

Add the zucchini, diced tomatoes, thyme, rosemary, chicken broth, and canned or cooked cannellini beans.
7

Bring the mixture to a simmer.
8

Add the duck confit.
9

Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown.
10

Cassoulet Variation:
11

Cajun Cassoulet: Use Andouille sausage and chicken as meat varieties.
12

Replace the thyme and rosemary with 1 tablespoon Cajun seasoning.
13

Substitute the cannellini beans for red beans.