EASY CASSOULET
Makes: 6 servings
Note: Either toasted breadcrumbs or Japanese panko will make a very crisp topping. 2 cups white beans, such as Great Northern
2 tablespoons olive oil 1 medium onion, finely chopped
2 garlic cloves, minced
cup plus 1 tablespoon balsamic vinegar
1 quart chicken stock
1 cup white wine
1 cup diced canned tomatoes, drained 1-pound cooked sausage of your choice, cut into ½-inch slices
Salt and ground black pepper
cup freshly grated Parmesan cheese
cup toasted breadcrumbs or panko
1 tablespoon finely chopped parsley
1. Cover the beans with cold water and soak overnight. If you instead prefer a quick soak, bring the beans and water to a boil and cook for 2 minutes, cover and let stand for 1 hour. Drain the soaked beans and set aside.
2. In a medium Dutch oven, heat the olive oil on medium heat. Saute the onion for about 5 to 7 minutes or until softened. Add the garlic and saute for 1 minute. Add cup balsamic vinegar, chicken stock, wine, tomatoes and reserved beans. Simmer covered for about 1 hours, or until the beans are tender and beginning to fall apart. Mash some of the beans with the back of a spoon to create a creamy consistency.
3. Add the sliced sausages, uncover and reduce for about 5 minutes or until slightly thickened. Add the salt, pepper and remaining tablespoon of balsamic vinegar and mix. Taste for seasoning.
To serve:
1. Heat the broiler.
2. Spoon the beans into an ovenproof gratin dish.
3. Combine the Parmesan, breadcrumbs and parsley, and sprinkle evenly over the beans. Place under the broiler for 3 to 4 minutes or until the breadcrumbs and cheese are browned. Watch carefully so it doesn’t burn. Serve immediately.