Creole "Cassoulet"

Name: Creole "Cassoulet"
Ingredients: 1 pound red kidney beans dried; 1 head garlic; 3 green onions; 3 stalks celery; 1 onion medium; 1 green pepper small; 1/2 pound smoked bacon good-quality; 1 1/2 pounds andouille sausage; 1/4 cup butter; 3/4 cup panko Japanese bread crumbs; dijon mustard or Creole

11 ingredients

4 steps

Ingredients

1 pound red kidney beans dried
1 head garlic
3 green onions
3 stalks celery
1 onion medium
1 green pepper small
1/2 pound smoked bacon good-quality
1 1/2 pounds andouille sausage
1/4 cup butter
3/4 cup panko Japanese bread crumbs
dijon mustard or Creole

Directions

1

In 5- or 6-quart heavy-bottomed saucepot or Dutch oven, combine beans and 6 cups water. Let stand 1 hour.
2

Drain soaking liquid from beans; add 6 cups cold water. Heat to boiling on medium-high. Stir in garlic, green onions, celery, onion, and green pepper. Heat to simmering. Reduce heat to low. Gently simmer 2 hours total, uncovered, or until beans are very tender.
3

While beans cook, preheat oven to 400 degrees F. Arrange bacon in single layer on rimmed baking sheet. Roast 15 minutes or until crispy, stirring every 5 minutes. Transfer bacon to pot with beans. Discard fat from baking sheet. To same sheet, add sausage. Roast 20 minutes or until crisp around edges, stirring twice. Add sausage to beans; continue cooking. (If mixture begins to dry out, stir in up to 1/2 cup water.)
4

Reset oven to 350 degrees F. When beans are cooked, transfer to 3-quart baking dish. In 8-inch skillet, heat butter on medium until melted. Add bread crumbs. Cook 3 minutes or until golden brown, stirring. Spoon crumbs over bean mixture. Bake 35 minutes Serve with mustard.