Quick Cassoulet

Name: Quick Cassoulet
Ingredients: 2 tablespoons olive oil; 4 (4-inch) pork sausages, sliced (about 8 ounces); 4 (4-inch) lamb sausages, sliced (about 6 1/2 ounces); 4 (4-inch) duck sausages, sliced (about 8 1/2 ounces); Cooking spray; 1 cup finely chopped onion; 1/2 cup finely chopped carrot; 1/2 cup finely chopped celery; 2 tablespoons minced garlic; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1/2 cup dry white wine; 1/4 cup cognac or brandy; 5 thyme sprigs; 2 bay leaves; 2 whole cloves; 1 cup fat-free, lower-sodium chicken broth; 3 (15-ounce) cans cannellini beans, rinsed and drained; 1 (14.5-ounce) can no-salt-added diced tomatoes, drained; 1 (4-ounce) piece French bread baguette; 1 1/2 tablespoons unsalted butter

21 ingredients

4 steps

Ingredients

2 tablespoons olive oil
4 (4-inch) pork sausages, sliced (about 8 ounces)
4 (4-inch) lamb sausages, sliced (about 6 1/2 ounces)
4 (4-inch) duck sausages, sliced (about 8 1/2 ounces)
Cooking spray
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 tablespoons minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup dry white wine
1/4 cup cognac or brandy
5 thyme sprigs
2 bay leaves
2 whole cloves
1 cup fat-free, lower-sodium chicken broth
3 (15-ounce) cans cannellini beans, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1 (4-ounce) piece French bread baguette
1 1/2 tablespoons unsalted butter

Directions

1

Preheat oven to 325°.
2

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausages; cook 6 minutes, stirring frequently. Remove sausages from pan using a slotted spoon; drain. Wipe pan with paper towels, leaving browned bits on bottom of pan. Coat pan with cooking spray. Add onion and next 5 ingredients (through salt); cook 8 minutes, stirring occasionally. Add wine and cognac; bring to a boil. Cook 10 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
3

Place thyme sprigs, bay leaves, and cloves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag, broth, beans, and tomatoes to vegetable mixture; stir to combine. Return sausages to pan; stir. Bring mixture to a boil, and remove from heat.
4

Place bread in a food processor; pulse 10 times or until fine crumbs measure 2 cups. Melt butter in a large skillet over medium-high heat. Add crumbs to pan; saute 5 minutes or until golden, stirring frequently. Sprinkle crumbs evenly over bean mixture. Bake at 325° for 40 minutes. Discard cheesecloth bag before serving.