Creole Cassoulet Recipe

1      Reviews by:    Daniel Strawberry   This cassoulet has the great taste of New Orleans and has those wonderful creole spices, combined with beans and sausage. This dish is full of flavors, and textures, and has a great taste. Food Category:    Pork Cuisine Origin:    Creole    Servings:13 Calories per Serving:460 Print Preview Rate This Recipe Prep Time:   3 Hours 18 Minutes Cook Time:   35 Minutes Total Time:   3 Hours 53 Minutes

INGREDIENTS

• 1 lb. dried red kidney beans
• 1 head garlic, peeled and finely chopped (about 15 cloves)
• 3 green onions, finely chopped
• 3 stalks celery, chopped
• 1 med. onion, chopped
• 1 sm. green pepper, seeded and chopped
• 1/2 lb. good-quality smoked bacon, very thinly sliced crosswise
• 1 1/2 lbs. Andouille sausage, sliced on an angle
• 1/4 c. (1/2 stick) butter
• 3/4 c. panko (Japanese bread crumbs)
• Creole or Dijon mustard, for serving

DIRECTIONS

• In 5- or 6-qt. heavy-bottomed saucepot or Dutch oven, combine beans and 6 c. water. Let stand 1 hr.
• Drain soaking liquid from beans; add 6 c. cold water. Heat to boiling on med.-high. Stir in garlic, green onions, celery, onion and green pepper. Heat to simmering. Reduce heat to low. Gently simmer 2 hrs. total, uncovered, or until beans are very tender.
• While beans cook, preheat oven to 400°F. Arrange bacon in single layer on rimmed baking sheet. Roast 15 min. or until crispy, stirring every 5 min. Transfer bacon to pot with beans. Discard fat from baking sheet. To same sheet, add sausage. Roast 20 min. or until crisp around edges, stirring twice. Add sausage to beans; continue cooking. (If mixture begins to dry out, stir in up to 1/2 c. water.)
• Reset oven to 350°F. When beans are cooked, transfer to 3-qt. baking dish. In 8-in. skillet, heat butter on med. until melted. Add bread crumbs. Cook 3 min. or until golden brown, stirring. Spoon crumbs over bean mixture. Bake 35 min. Serve with mustard.

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