Ingredients
- 1 T. vegetable oil
- 1/2 pound Kielbasa or Polish sausage, cut into 1-inch cubes
- 1 cup chopped onions
- 1/2 T. minced fresh garlic
- 1 cup sliced carrots, 1/8-inch thick
- 1 cup chopped celery
- 1 T. minced fresh or 1/2 tsp. dried thyme (crumbled, not ground)
- 1 T. minced fresh or 1 tsp. dried, crumbled sage
- 1 tsp. freshly ground black pepper
- generous pinch ground cloves
- 2 cups chopped, commercially or home-canned tomatoes, drained (reserve liquid)
- 1/2 cup reserved liquid from tomatoes
- 1 cup good-quality chicken stock
- 1 large bay leaf
- 38 ounces canned navy or great northern white beans, drained and rinsed
Topping
- 2 T. butter
- 1/2 T. minced fresh garlic
- 2 cups fresh (not baked or dried) bread crumbs
- 2 T. chopped fresh parsley
Preparation
In a large Dutch oven, heat oil over medium heat. Add sausage, onions, garlic, carrots, celery, herbs and spices, and cook, stirring, for about 5 minutes or until onions are soft. Add tomatoes, reserved liquid, chicken stock and bay leaf. Bring to a boil. Add beans; reduce heat, and simmer for about 30 minutes or until slightly thickened. Discard bay leaf and pour mixture into a 2-quart ovenproof casserole dish.
Meanwhile, prepare the topping. Melt butter over medium heat. Add garlic and sauté for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley. Sprinkle over cassoulet. Bake, uncovered, at 350 degrees F for about 30 minutes or until casserole bubbles, and topping is crusty and golden on top.
Serves 6.
