|
|
|
Creole Cassoulet
|
|
|
1
Reviews
|
|
By:
Daniel Strawberry
|
|
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.
|
INGREDIENTS
|
|
1 lb. dried red kidney beans
|
|
1 head garlic, peeled and finely chopped (about 15 cloves)
|
|
3 green onions, finely chopped
|
|
3 stalks celery, chopped
|
|
1 med. onion, chopped
|
|
1 sm. green pepper, seeded and chopped
|
|
1/2 lb. good-quality smoked bacon, very thinly sliced crosswise
|
|
1 1/2 lbs. Andouille sausage, sliced on an angle
|
|
1/4 c. (1/2 stick) butter
|
|
3/4 c. panko (Japanese bread crumbs)
|
|
Creole or Dijon mustard, for serving
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
In 5- or 6-qt. heavy-bottomed saucepot or Dutch oven, combine beans and 6 c. water. Let stand 1 hr.
|
|
|
|
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.
|
|
|
|
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.)
|
|
|
|
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|