Easy Cassoulet | Bob's Red Mill Natural Foods
This cheater version of the classic French dish leaves out the time-consuming duck confit and still packs rich, hearty flavor.
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Cooking tools:
- Dutch oven
- Saute pan
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Colander
- Can opener
- Spoon
- Spatula
Ingredients
- 5 Tbsp Oil divided
- 1 1/2 cups Onion diced (1 medium)
- 1/2 cup Celery diced (2 stalks)
- 1/2 cup Carrot diced (1 large)
- 1 Tbsp Garlic minced, + 1 tsp (about 8 cloves), divided
- 4 sprigs fresh Thyme
- 1 Bay Leaf
- 1/2 cup Bacon diced (about 2 strips)
- 2 cups Cranberry Beans sorted and rinsed
- 6 cups Water
- 14 1/2 oz canned Diced Tomatoes with Juice
- 2 Tbsp Tomato Paste
- 1 tsp Salt
- 1 lb Pork Sausage Links cubed large (not breakfast links)
- 1 cup Fresh Bread Crumbs
- 1/4 cup Fresh Parsley chopped
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