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!
- 3 ounces sausage casings removed
- 2 ounces center-cut bacon cut into ¼-inch pieces
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped carrot
- 1 tablespoon chopped fresh thyme
- 2 garlic cloves
- Cooking spray
- 4 cups canned white beans rinsed, drained and divided
- 2 tablespoons tomato paste
- 1 cups ¼ chicken stock
- teaspoon ¼freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley
- 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.
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