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Prep 45 mins
Cook 1 hr 25 mins
One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes.
- 2 tablespoons olive oil
- 3 lbs smoked sausage, sliced 1/2 inch thick (can use all the same or a variety such as kielbasa and andouille)
- 4 large leeks, thinly sliced (use the white and pale green part only)
- 6 cloves garlic, minced
- 1 medium tart apple, peeled and chopped
- 1 tablespoon chopped fresh rosemary
- 1 1⁄2 teaspoons dried rubbed sage
- 1⁄2 cup brandy
- 2 (14 1/2 ounce) cansdiced tomatoes with garlic, undrained
- 3 (15 ounce) cans great northern beans, drained and liquid reserved
- 1 (10 ounce) package frozen baby lima beans, thawed
- 1 cup canned chicken broth (or more)
- 3 tablespoons tomato paste
- 1⁄2 teaspoon ground cloves
- salt and pepper
- 1⁄4 cup olive oil
- 4 cups diced country bread
- 1 lb tomatoes, seeded and chopped
- 1⁄2 cup chopped fresh parsley
- Heat 2 tablespoons of oil in a large ovenproof Dutch oven.
- Add sausages; saute for 25 minutes or until browned.
- Transfer sausages to a paper-towel lined platter and let drain.
- Add leeks and garlic to same Dutch oven.
- Saute for 8 minutes or until they begin to soften.
- Add in apples, rosemary, and sage; mix well.
- Add brandy and simmer 5 minutes or until mostly evaporated.
- Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well.
- Return sausages to pan; season to taste with salt and pepper.
- Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes.
- Heat 1/4 cup olive oil in a large skillet.
- Add bread and saute for 25 minutes or until golden brown, stirring frequently.
- Mix together tomatoes and parsley in a large bowl.
- Add in the bread; mix well; season to taste with salt and pepper.
- Spoon bread mixture evenly on top of cassoulet.
- Bake uncovered for 15 minutes.
Outstanding!! I used a mixture of sausages--mild smoked sausage, polish kielbasa, and andouille. I left off the bread topping and don't think that anything was missing by doing that. This dish is very seasoned, hearty and we feasted on it for a few days. I personally liked the use of sage, rosemary and nutmeg. Very different. Thanks.
Excellent, very easy to prepare. The first look suggested prep time to be too long, however it is not and the finished dish is worth the effort.
This was a fairly easy dish to pull together, and I had all the ingredients on hand. I liked the way it looked, BUT (and its just me I guess, because my son and husband liked it enough to finish what was on their plates) the smell turned me off. To me, the sage and cloves smelled like a Christmas tree was cooking in my oven. I just couldn't get past that smell! I'm sure its just me and my own really sensitive nose, because it rates well w/ others! If I were to make this again, I would omit the spices, and just use more garlic and maybe instead of all the beans(I love Northern Beans!), I would use pasta. But then it would be an Italian meal, not so French!