Bistro Menil's Cassoulet
A luscious, low-fat entree from Chef Greg Martin of Bistro Menil in Houston. There is no dish in the Southwest France more iconic, cherished and controversial than the cassoulet (a rich, slow-cooked casserole). Plus, it tastes even better a day or two old!
Preheat the broiler to high.
Heat a large skillet over medium heat. Add sausage and bacon to pan; cook 5 minutes or until lightly browned, stirring occasionally to crumble sausage. Remove mixture from pan using a slotted spoon; place in a bowl. Reserve 1 tablespoon drippings from pan. Increase heat to medium-high. Add onion and next 4 ingredients (through minced garlic) to drippings in pan; sauté 3 minutes, stirring occasionally. Add onion mixture to sausage mixture.
Combine ½ cup beans, tomato paste, and stock in a food processor; process until smooth. Add pureed bean mixture, sausage mixture, remaining beans and pepper to pan; bring to a boil over medium-high heat.