Type: Main Course, Soups
Author: Jennie
Oven Temperature: 400°
Difficulty: Intermediate
Prep Time: 20 minutes
Cook Time: 1.5 hours
Servings: 8-10 servings
Ingredients
- 1 lb sweet pork sausage
- 3 cans cannellini beans
- 1 can crushed tomatoes
- 2 leeks, sliced
- 1/2 yellow onion, diced
- 8 ounce crimini mushrooms
- 24 ounce chicken stock
- 1/2 cup white wine
- 3-4 sprigs thyme
- 1 cup breadcrumbs
- 3 tablespoon fresh parsley
- 2 tablespoon butter, melted
- salt and pepper
- olive oil
Directions
- Cook pork sausage in Dutch oven until browned, set aside to drain on paper towels.
- Using grease from sausage or a small amount of olive oil, sauté leeks, onion, and mushrooms for 2-3 minutes until they soften.
- Add beans, sausage, tomatoes, chicken broth, white wine and thyme and bring all to low boil. Cover and reduce heat to low, simmer for 1 hour.
- Preheat oven to 400 degrees while the cassoulet simmers, and mix bread crumbs, parsley and melted butter.
- Sprinkle bread crumb mixture on top of cassoulet, and bake for 15 minutes on 400 until the crumb topping begin to brown and bubble.
Yum