Smoked Sausage Cassoulet

One of my favorites from Bon Apetit. Very hearty and so delicious. Tastes better with every day that passes.

• Ready In: 2 hrs 10 mins
• Serves: 10

Ingredients

• 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 1/2ounce) cans  diced 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

Directions

1. Heat 2 tablespoons of oil in a large ovenproof Dutch oven.
2. Add sausages; saute for 25 minutes or until browned.
3. Transfer sausages to a paper-towel lined platter and let drain.
4. Add leeks and garlic to same Dutch oven.
5. Saute for 8 minutes or until they begin to soften.
6. Add in apples, rosemary, and sage; mix well.
7. Add brandy and simmer 5 minutes or until mostly evaporated.
8. Add canned tomatoes with juice, beans with 1/2 cup of reserved liquid, lima beans, 1 cup broth, tomato paste, and cloves; mix well.
9. Return sausages to pan; season to taste with salt and pepper.
10. Bring mixture to a boil; cover and place Dutch oven in a 350 degree oven for 30 minutes.
11. Heat 1/4 cup olive oil in a large skillet.
12. Add bread and saute for 25 minutes or until golden brown, stirring frequently.
13. Mix together tomatoes and parsley in a large bowl.
14. Add in the bread; mix well; season to taste with salt and pepper.
15. Spoon bread mixture evenly on top of cassoulet.
16. Bake uncovered for 15 minutes.