Easy Cassoulet with Sausage and White Beans

• Meat

  • 6 slices Bacon
  • 1 (1-pound package Sausage, Smoked

• Produce

  • 2 (15-ounce cans Cannellini beans
  • 1 Carrot
  • 1 stalk Celery
  • 3 cloves Garlic
  • 1 tbsp Rosemary, Fresh
  • 1 tbsp Thyme, fresh
  • 1 (14.5-ounce can Tomatoes
  • 2 cups Yellow onion

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 2 tsp Kosher salt
  • 1/4 tsp Red pepper

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1 (1-pound) package smoked sausage, such as Conecuh, sliced
• 6 slices bacon, chopped
• 2 cups chopped yellow onion
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, sliced
• 3 tablespoons all-purpose flour
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 cup dry red wine
• 1 tablespoon fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 cup chicken broth
• 2 teaspoons kosher salt
• ¼ teaspoon crushed red pepper
• Garnish: fresh thyme

Directions

• In a 12-inch cast-iron skillet, cook sausage and bacon over medium-high heat, stirring occasionally, until browned, approximately 6 minutes. Using a slotted spoon, set sausage and bacon aside, reserving 1 tablespoon rendered fat in skillet. Add onion, carrot, celery, and garlic to skillet; cook, stirring occasionally, until tender, approximately 8 minutes. Stir in flour; cook 1 minute. Return sausage and bacon to skillet; add beans, tomato, wine, thyme, and rosemary. Bring to a boil; cook 5 minutes. Add chicken broth, salt, and red pepper. Bring to a boil; cook until slightly thickened, approximately 3 minutes more. Garnish with thyme, if desired.