A very loose interpretation of Cassoulet

One of my week night cold weather go to’s.

1 slice of Thick smoked bacon

1/2 of a medium onion diced

10 baby carrots diced

12 oz of sausage cut into 1/4 inch slices

3 cups of kale sliced into ribbons

2 cloves of garlic

2 bay leaves

2 Tbls of tomato paste

1/2 tsp of Herb de Provence

1/2 C of white wine

2 – 19 oz cans of Cannellini beans- drained and rinsed

2 cups of Chicken stock


1 1/2 cups of Bread crumbs- I use panko

1/4 cup of Parmesan

3 Tbls of Olive oil

Pre heat oven to 350.

I use kitchen scissors. Cut one piece of thick smoked bacon into a small dice. Brown in a large oven proof skillet. Add onion, and carrot. Saute 3 minutes until translucent. Add in your sausage, saute 2 minutes. Add in kale and saute until wilted. Add bay leaves, tomato paste herb de provence. Grate in garlic and saute until tomato paste is blended. Add in wine and cook until evaporated. Add beans and stock.Cover and bake at 350 for 30 minutes. Mix Topping ingredients in a bowl. After 30 minutes remove beans and increase oven to 400. Spread topping mix over the beans and bake for 20 minutes with out the lid.

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