Bean cassoulet with fennel, bacon, and Italian sausage

Step 1/3

• 125 g canned white beans
• ½ fennel
• ½ bouquet garni
• ½ onion
• 1½ cloves garlic

• sieve
• knife
• cutting board

Drain and rinse the beans. Cut out the stalk from the fennel. Clean and wash the bouquet garni, then cut into large pieces together with the fennel. Peel and chop the onion and garlic.

Step 2/3

• 50 g smoked bacon (cubed)
• 200 g Italian sausages
• 100 ml white wine
• 300 g canned whole peeled tomatoes
• 1½ bay leaves
• 300 ml chicken stock
• salt
• pepper

• roasting pan (large)
• cooking spoon

Add bacon and sausage to a large roasting pan and fry. Remove sausage from the pan and set aside. Then add onions and garlic to the pan and sauté. Add the bouquet garni and fennel and fry for approx. 2 - 3 min. Deglaze with white wine. Add the canned tomatoes, bay leaves, beans, and chicken stock. Let simmer for approx. 1 hr. Season with salt and pepper.

Step 3/3

• 3½ sprigs thyme
• 10 g parsley
• 25 g breadcrumbs
• 1 tbsp clarified butter

• oven

Preheat the oven to 170°C/ 375°F. Chop thyme and parsley and mix together with breadcrumbs. Return sausage to the roasting pan. Spread breadcrumb mixture over the cassoulet and drizzle with clarified butter. Let bake in the preheated oven for approx. 1 hr., or until a golden brown crust has formed. Enjoy!

Enjoy your meal!