White bean cassoulet

1

Ingredients

  • For the sauteed Italian sausage:

  • 3 tbsps olive oil
  • 6 spicy chicken Italian sausage
  • 1/2 tsp salt

  • For the spinach pesto:

  • 225g spinach leaves
  • 5 cloves garlic, smashed, minced
  • 1/2 cup toasted pine nuts
  • 18 tbsps extra-virgin olive oil
  • 3/4 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/4 tsp fresh white pepper

  • For the garlic Parmesan crostini:

  • 6 tbsps olive oil
  • 1 French baguette, cut into 24 (1 1/4cm-thick) slices
  • 10 cloves garlic, minced
  • 1/2 cup shaved Parmesan cheese

  • For the cassoulet:

  • 6 tbsps olive oil
  • 10 cloves garlic, diced
  • 1 medium white onion, diced
  • 2 carrots, diced
  • 1 herb bouquet tied with kitchen string: 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme
  • 1 dried bay leaf
  • 2 tins cannellini beans, or 3 cups prepared white beans
  • 2L chicken stock
  • 4 links spicy cooked chicken Italian sausage, sliced, recipe follows
  • 1/2 cup spinach pesto, recipe follows
  • Garlic-Parmesan crostini, recipe follows
  • 4 stalks celery, diced

Use imperial measurements

Method

How to make White bean cassoulet

1) Make the sausage. Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3-5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/2cm slices.

2) Make the spinach pesto. Combine all ingredients in a food processor and puree until smooth.

3) Make the crostini. Preheat the oven to 200C/Gas 6.

4) Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with Parmesan. Bake for 10-15 minutes on the middle oven rack until bread browns over the top.

5) Make the cassoulet. Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently and cook until lightly brown around the edges. Add remaining ingredients, except sausage, one at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes.

Place cassoulet in bowls, spoon 1 tablespoon of pesto and 56-115g of cooked sausage into each bowl. Serve with garlic-Parmesan crostini.

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