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Bean Cassoulet
Ingredients
- Bacon, diced
- Sausage, coined
- Sweet onion, chopped
- Carrots, chopped
- 2 - 32oz. San Marzano whole tomatoes
- 1/2 carton chicken broth
- 10 cloves garlic, minced
- 4 cans white northern beans, semi drained
- Thyme
- Crushed red pepper flakes
- Parmesan rind
- Stick butter, melted
- Panko bread crumbs
Directions
- Brown bacon and sausage
- Add onions and carrots on medium heat until translucent
- Add tomatoes, chicken broth, and beans
- Salt and pepper
- Add garlic, bring to a slow semi boil
- Add few thyme sprigs and Parmesan rind
- Crushed red pepper flakes for taste
- Turn to medium/low simmer for 2 hours
- Once dish almost around 2 hours, mix bread crumbs in butter
- Place crumbs in cookie sheet and lightly toast in oven at 350 degrees
- Slowly incorporate bread crumbs in stew once done
- Serve in bowl with freshly grated cheese and olive oil drizzled over it
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