Great Northern Bean and Sausage Easy “Cassoulet”
Ingredients
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Topping
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1 cup panko
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2 Tablespoons extra virgin olive oil
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½ teaspoon kosher salt
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¼ teaspoon freshly ground pepper
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“Cassoulet”
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2 teaspoons olive oil
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3 fresh garlic sausages (kielbasa or mild italian sausage will also work well)
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4 strips bacon, chopped into 1/2” pieces
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½ yellow onion, diced
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1 stalk celery, chopped
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4 cloves garlic, minced or pressed
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½ cup dry white wine
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2 bay leaves
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1 teaspoon kosher salt
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2 pouches (15.5 ounces each) Green Valley Organic Great Northern Beans, drained
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1 cup chicken stock
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¼ cup chopped fresh parsley
Featuring...
Great Northern Beans
Steps
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Preheat the oven to 400 F.
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Drizzle 2 teaspoons olive oil on a small baking sheet and add the sausages, tossing to coat with the oil. Roast the sausages for 20-25 minutes, flipping once, until browned and fully cooked.
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Slice the sausage into bite-sized pieces and set aside.
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Turn the oven up to 450 F.
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In a small bowl, mix together the topping ingredients. Set aside.
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Place a large skillet over medium heat and add the bacon. As the bacon warms, it will begin to render fat.
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When the bacon is about half-cooked, add the onions and celery. Cook, stirring occasionally, until the vegetables have softened and the bacon is beginning to crisp.
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Add the garlic and cook for one more minute.
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Add the white wine, bay leaves, and salt and simmer for 5 minutes, until the wine has reduced slightly.
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Add the beans, chicken stock, and reserved sliced sausage and simmer for 15 more minutes.
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Stir in the parsley.
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Sprinkle the panko topping over the beans. Bake until the topping is browned and the beans are bubbling, about 10 minutes.
Final Step
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