Cannellini MéditerranéeThis recipe is one of those unexpected successes. I had an urge for cassoulet but didn't want to devote the two or three days required to make it. So I decided to take a shortcut, expecting something good, but no more. This isn't good, it's seriously good! It's not cassoulet but for the minimal effort required it's extraordinary. Serves 6.
2 19 oz cans cannellini beans
1/2 lb Italian sausage — cut into 1/2" slices
2 tbsp olive oil
1 medium yellow onion — diced
1 15 oz can diced tomatoes
1 smoked turkey leg — skin removed and diced
2 garlic cloves — minced
3 tbsp tomato paste
2 sprigs fresh sage
4 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
healthy pinch of red pepper flakes
1 - 2 cups chicken broth
Heat oven to 300F.
Brown the Italian sausage in olive oil in a dutch oven over medium heat. Add the onion and cook until translucent. Add the garlic and cook until fragrant (about 1 minute).
Add all reamining ingredients to the pot along with just enough chicken broth to bring the liquid level with the other ingredients.
Cover the pot and place it in the oven for 1 1/2 hours. Remove the cover and continue cooking for another hour until a few beans began to split and release some starch into the broth for thickening.
Note: this is one of those dishes that improves with age.
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