Ingredients Jump to Instructions ↓

  1. 3 tbsps olive oil

  2. 1/2; tsp salt

  3. 6 spicy chicken Italian sausage

  4. 225 g spinach leaves

  5. 5 cloves garlic, smashed and minced

  6. 115 g toasted pine nuts

  7. 340 ml extra-virgin olive oil

  8. 1 tsp salt

  9. 1/4; tsp fresh white pepper

  10. 1 French baguette, cut into 24 (1 cm thick) slices

  11. 10 cloves garlic, minced

  12. 115 g shaved parmesan

  13. 6 tbsps olive oil

  14. 10 cloves garlic, diced

  15. 1 medium white onion, diced

  16. 2 carrots, diced

  17. 4 stalks celery, diced

  18. 1 herb bouquet tied with kitchen string:

  19. 4 stems fresh rosemary,

  20. 8 stems fresh oregano,

  21. 10 stems fresh thyme

  22. 170 g grated parmesan

  23. 1 dried bay leaf

  24. 2 cans cannellini beans, or 680 g prepared white beans

  25. 21/4; L chicken stock

  26. 115 g spinach pesto

Instructions Jump to Ingredients ↑

  1. White Bean Cassoulet 1) Make the sausage: heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/2 cm slices.

  2. Make the spinach pesto: combine all ingredients in a food processor and puree until smooth.

  3. Make the crostini: preheat the oven to 200 degrees C.

  4. Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

  5. Make the cassoulet: heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 56 to 115 g of cooked sausage into each bowl. Serve with garlic-parmesan crostini.


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