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www.RecipeFaire.com Presents:
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Creole Cassoulet
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by:
Daniel Strawberry
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This cassoulet has the great taste of New Orleans and has those wonderful creole spices, combined with beans and sausage. This dish is full of flavors, and textures, and has a great taste.
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INGREDIENTS
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1 lb. dried red kidney beans
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1 head garlic, peeled and finely chopped (about 15 cloves)
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3 green onions, finely chopped
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3 stalks celery, chopped
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1 med. onion, chopped
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1 sm. green pepper, seeded and chopped
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1/2 lb. good-quality smoked bacon, very thinly sliced crosswise
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1 1/2 lbs. Andouille sausage, sliced on an angle
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1/4 c. (1/2 stick) butter
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3/4 c. panko (Japanese bread crumbs)
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Creole or Dijon mustard, for serving
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DIRECTIONS
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1:
In 5- or 6-qt. heavy-bottomed saucepot or Dutch oven, combine beans and 6 c. water. Let stand 1 hr.
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2:
Drain soaking liquid from beans; add 6 c. cold water. Heat to boiling on med.-high. Stir in garlic, green onions, celery, onion and green pepper. Heat to simmering. Reduce heat to low. Gently simmer 2 hrs. total, uncovered, or until beans are very tender.
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3:
While beans cook, preheat oven to 400°F. Arrange bacon in single layer on rimmed baking sheet. Roast 15 min. or until crispy, stirring every 5 min. Transfer bacon to pot with beans. Discard fat from baking sheet. To same sheet, add sausage. Roast 20 min. or until crisp around edges, stirring twice. Add sausage to beans; continue cooking. (If mixture begins to dry out, stir in up to 1/2 c. water.)
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4:
Reset oven to 350°F. When beans are cooked, transfer to 3-qt. baking dish. In 8-in. skillet, heat butter on med. until melted. Add bread crumbs. Cook 3 min. or until golden brown, stirring. Spoon crumbs over bean mixture. Bake 35 min. Serve with mustard.
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