Italian Style Cassoulet

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Contributed by: Chef Erin Sealy

Italian Style Cassoulet

Recipe type: Yield: 6-8 servings Prep time: Cook time: Total time:


This Italian Style Cassoulet is the perfect stew for cooler winter days

Ingredients:

1   Butter stick

1 1/2 C Red Onion – chopped

4 Garlic clove – minced

2    C    Crimini Mushroom – chopped

1    qt   Chicken Broth

1   16 oz Cannelinni Bean can –  rinsed

2   16 oz Navy Bean can – rinsed

4    C    Kale – chopped

4          Tomato – roasted, skinned & chopped

1  16 oz Can Diced Tomato in Olive Oil w/Garlic

2      T   Oregano – fresh, minced

16   oz  Chicken Sausage – ground, casings removed

1/4   C   Romano Cheese – grated

1/4   C   Whipping Cream

Sea Salt – to taste

Black  Pepper – to taste

1 dash Red Pepper

Directions:

  1. Melt butter in a large dutch oven, add onion, cook for 15 minutes over med-high heat.
  2. Add mushrooms and cook until browned, approx. 15 minutes.
  3. Add garlic and cook an additional 5 minutes.
  4. Add broth, beans, and tomatoes and let simmer 10 minutes.
  5. Add kale and simmer 10 minutes.
  6. Add oregano.
  7. Pull sausage into bite-sized pieces and drop into cassoulet, cook approx 10 minutes.
  8. Finish cassoulet with cream, cheese, and seasoning to taste.
  9. Meanwhile, cook bacon until crisp, allow to drain on a towel and set aside.
  10. Serve cassoulet in bowls, top with bacon and garnish with romano cheese & fresh herbs.

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