Chef Chris Locke's Garlic Miso Sausage Cassoulet | TasteToronto

Ingredients

• 80g dried coco blanco beans, soaked overnight in water
• 60g dried navy beans, soaked overnight in water
• 4 garlic miso pork sausages *
• 35g smoked Berkshire bacon *
• 1 small onion, diced
• 2 large garlic cloves, sliced
• 1 medium carrot, diced
• 125 mL white wine
• 330g chicken stock *
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp fennel seeds
• 1/4 tsp black pepper
• 200g canned tomatoes
• Salt, to taste
• Sourdough, to serve *