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Full Online Book HomeLearning KitchenBeansandgrains - Great Northern - Smoked Sausage Cassoulet
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Beansandgrains - Great Northern -  Smoked Sausage Cassoulet Post by :od4jesus Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1622

Click below to download : Beansandgrains - Great Northern - Smoked Sausage Cassoulet (Format : PDF)

Beansandgrains - Great Northern - Smoked Sausage Cassoulet

2 tablespoons plus 1/4 cup olive oil
3 pounds assorted fully cooked smoked sausage, such as kielbasa and andouille)
4 large leeks (white and pale green parts only), thinly sliced
6 large cloves garlic, chopped
1 medium apple, peeled and chopped
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried rubbed sage
1/2 cup brandy
2 (14 1/2 ounce) cans diced tomatoes with roasted garlic in juice
3 (15 ounce) cans Great Northern beans, drained, liquid reserved
1 (10 ounce) package frozen baby lima beans
1 cup (or more) canned chicken broth
3 tablespoons tomato paste
1/2 teaspoon ground cloves
4 cups diced country-style bread
1 pound tomatoes, seeded, diced
1/2 cup chopped fresh parsley

Preheat oven to 350 degrees F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausage; saute until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds. Add leeks and garlic to same pot. Saute until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans and 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.

Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350 degree oven 40 minutes, adding more broth if dry.)

Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and saute until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.

Source: "Bon Appetit-3/99"
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