16 oz dried white beans
1 lbs pork sausage, in links, casing split
1/4 lb slab bacon, roughly chopped
2 lbs butternut squash, peeled and roughly chopped
3 stalks celery, chopped
2 small onion, chopped
1 bunch laciato kale, deveined and chopped
4 cloves garlic
1/2 cup dry white wine
1 quart chicken stock
2 cups panko breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons fresh sage
2 tablespoons rosemary
1 tablespoon herbs de Provence
salt and pepper
prepare dried beans, rinse and sort, making sure to remove any dried or
shriveled beans. In a large pot, fill with beans and cover with 3
inches of water. Bring to a boil and cook 2 minutes, uncovered. Remove
from heat, cover, and set aside 1 hour. Drain and reserve for recipe.
oven to 350°. In a 4 quart dutch oven over medium high heat, warm 1 tablespoons
olive oil. When oil is shimmering, cook bacon and sausage until sausage
is browned and bacon has crisped, about 5 minutes. Remove from dutch
oven and set aside. Add onion, celery, and garlic, cooking until onion
is translucent, about 5 minutes.
Deglaze dutch oven with white
wine, scraping to remove brown bits. add squash, kale, beans, bacon, and
sausage. Pour in chicken stock, add rosemary, herbs de Provence and a
generous serving of salt and pepper. Stir to combine, cover and bake for
1 hour. After 1 hour has elapsed, remove from oven and check cassoulet.
If mixture has a soup-like consistency, remove lid and continue baking
for 30 minutes. If cassoulet has reduced, and thickened into a stew
consistency, continue baking covered for 30 additional minutes.
mix breadcrumbs with sage and set aside. After additional 30 minutes,
remove from oven and top with 1/2 of breadcrumb mixture. Bake an
additional 15 minutes. Remove dutch oven again and top with remaining
bread crumbs. Drizzle remaining 1 tablespoons olive oil on top and broil for 5-7
minutes, or until breadcrumbs are golden brown.
bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, October 9, 2014