I dig the Italian style cream soup with sausage, beans, and kale. I was kind of craving it, but i wasn’t in a cream soup kind of mood. Leafing through some cookbooks, i came across a recipe for traditional cassoulet, duck confit and all. I (sadly) don’t keep duck confit around, but I did have beans and sausage, so I combined them into this super yummy casserole. Perfect for a cold winter day.
time: about 2 hours all told
serves: 6
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 2 cups | dried white beans | 2 | carrots, large dice |
| 4 cloves | garlic, roughly chopped | 1 large | onion, diced |
| 1/2 tsp | piment d’espelette | 1 bunch | kale |
| 1 28 oz can | diced tomatoes, drained | MEATS | |
| 3 tbs | butter | 1 1/2 lb | bulk sweet italian sausage, in pieces |
| 1 cup | panko | ||
| 4 sprigs | thyme | ||
| 1 | bay leaf | ||
| kosher salt | |||
| pepper | |||
| canola oil | |||
| Equipment | |
|---|---|
| 1 | large container |
| 1 | instant pot |
| 1 | oven, 350 |
| 1 | casserole dish |
| 1 | skillet |
| 1 | ice batch |
| 1 | large pot of water, boiling |
| 2 | bowls |
| 1 | mason jar |
| 1 | stick blender |
| Directions | |
|---|---|
| Step | Action |
| 1 | soak beans for 8-16 hours in 2 qts water mixed with 1 tbs kosher salt |
| 2 | bring large pot of water to boil, prepare ice bath |
| 3 | drain beans of soaking water, put in instant pot with thyme and bay leaf |
| 4 | cover means with 1/2 inch of water, afix lid, and pressure cook for 10 minutes. let naturally release |
| 5 | blanch kale in boiling water for 20 seconds, evac to ice bath |
| 6 | cut stems out of kale and then slice into ribbons, set aside |
| 7 | meanwhile, melt butter over medium heat in skillet, add panko, a big pinch of salt, and toast panko till golden. evac to bowl |
| 8 | wipe skillet clean, return to medium heat, add a bit of canola oil, and brown sausage in batches. evac to bowl. |
| 9 | when sausage is done, reduce heat to medium low, add carrots and onions, and cook till soft, ~10 minutes |
| 10 | add garlic and piment d’espelette and cook 1 minute |
| 11 | using a slotted spoon, discard bay leaf and thyme. evac beans from instant pot to casserole |
| 12 | take 1/2 cup of beans and enough cooking water to cover and place into mason jar. puree with stick blender |
| 13 | discard rest of cooking water |
| 14 | add puree to casserole |
| 15 | add carrots, onions, kale, tomatoes, and sausage to casserole. stir to combine. taste and adjust salt |
| 16 | bake covered in oven for 30 minutes |
| 17 | remove from oven, cover with panko, and return to oven for 10 minutes |
| 18 | remove from oven, let cool 10 minutes, serve and eat |
You could vegetarianize this and use mushrooms instead of sausage. it might be ok.
Categories: Mains
