White Bean Cassoulet
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
34
Spice
34
Sweetness
62
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Olive Oil10 cloves
Garlic (minced)1 medium
White Onion (diced)4 stalks
Celery (diced)1 tsp
Salt1 cup
Toasted Pine Nuts1.5 cups
Extra-Virgin Olive Oil3 cup
Grated Parmesan1 tsp
Kosher Salt1 tsp
White Pepper (fresh)1 cup
Shaved ParmesanDirections:
1
Heat the oil in a medium stock pot
2
Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges
3
Add remaining ingredients, except sausage, 1 at a time
4
Bring to a boil and simmer for 45 minutes to 1 hour
5
Stir in sausage and allow to cook for 10 more minutes
6
Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl
7
Serve with Garlic-Parmesan Crostini
8
Heat the olive oil in a large skillet over high heat
9
Season the sausage with salt, to taste, and carefully place in a single layer across the skillet
10
Cook the sausage for 3 to 5 minutes over medium-high heat or until browned
11
Turn the sausages and repeat on opposite side
12
Remove from heat and allow to rest for 5 minutes
13
Slice into 1/4-inch slices
14
Combine all ingredients in a food processor and puree until smooth
15
Preheat the oven to 400 degrees F
16
Heat the oil in a small skillet
17
Add the garlic and cook for 5 minutes or until garlic begins to brown
18
Remove from heat
19
Brush the garlic oil on the top and bottom of each slice of bread
20
Place the bread in a single layer over a sheet pan
21
Sprinkle each slice with parmesan
22
Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top
23
Serve