Daniel wrote to All <=-
Ingredients
2 tbsp garlic minced
1 tbsp olive oil
2 Each onions chopped
2 Each leeks chopped
2 Bulbs fennel chopped
3 cup chicken broth
1 cup milk
lemon juice
chives
parmesan cheese grated
Hmmmmmm .... cannelini beenz in the title. Cannelini beenz in the
directions. No beenz in the ingredients list. Are we to magick them? Or,
didja forget something? Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cannellini Bean, Italian Sausage & Fennel Cassoulet
Categories: Crockpot, Beans, Pork, Vegetables, Wine
Yield: 8 Servings
1 lb Dried cannellini beans
18 Thyme stems; divided use
1 Turkish bay leaf
6 Parsley sprigs
2 1/2 lb Bulk sweet Italian sausage
1/4 lb Smoked bacon; chopped
1 lb Onions; peeled, chopped
1 Bulb fennel; coarse chopped,
- tops reserved
5 cl Garlic; peeled, minced
2 c Merlot or Zinfandel wine
5 c Chicken broth
1 1/2 c Chopped ripe tomato
1/2 ts Fresh cracked pepper
Salt
MMMMM--------------------BREAD CRUMB TOPPING-------------------------
1/2 c Bread crumbs
1 cl Garlic; minced
2 tb Minced fresh parsley
2 ts Extra virgin olive oil
Note from source: For best results, cook the beans one
day, then assemble the cassoulet and simmer in a
slow-cooker the next. If you like the flavor of Italian
sausage, you should like the flavor of the added fennel,
which becomes very subtle when it's cooked. It can be
omitted, however.
Rinse beans, drain and put into a 4-quart pot with 4
quarts water. Bring to a boil over high heat; reduce heat
and cover, simmering for 30 minutes. Drain the beans.
While the beans are cooking, make a bouquet garni of 10
thyme stems, bay leaf, all the parsley and some of the
fennel tops by bunching them together and wrapping tightly
with kitchen twine or cotton thread. *
In a 12" saute pan over medium-high heat, cook the sausage
until browned. Reserve the sausage.
Pour the excess oil out of the pan and add the bacon,
stirring until browned and almost crisp.
Pour off all but 1 tablespoon bacon drippings. Add onions,
fennel and garlic to bacon, stirring often until onions
begin to brown, about 7 minutes.
Add the wine, bringing to a boil over high heat, scraping
up browned bits from the bottom of the pan. Cook until
reduced by half.
Pour the wine mixture into slow-cooker with beans. Mix in
the chicken broth, bouquet garni, tomato and pepper.
Scatter the sausage on top of the beans.
Cover and cook until beans and sausage are very tender,
about 8 to 10 hours on low or 4 to 5 hours on high. Check
the level of liquid occasionally, adding more if
necessary. If there is too much liquid, remove the lid,
turn heat to high and simmer to concentrate. Add salt to
taste.
TO PREPARE THE BREAD CRUMB TOPPING: About 15 minutes
before serving, saute bread crumbs, garlic and parsley in
oil over medium-high heat until browned, stirring
constantly. If the topping is made ahead of time, reheat
in the microwave on High (100% power) for 20 to 30 seconds
before using.
TO SERVE THE CASSOULET: Discard the bouquet garni from the
beans, spoon into bowls, sprinkle each with some of the
bread crumb topping and garnish with a stem of thyme.
Serve with crusty country bread and a merlot, zinfandel or
Bordeaux wine.
* IF YOU ARE MAKING THE BEANS A DAY AHEAD: Place the garni
on top of the beans, cover and refrigerate. The next day,
put the beans in a slow-cooker that holds 4 quarts or
more. Proceed with recipe.
Servings: 8
Adapted from source: Christine Carbone; Dallas Morning News
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
... A fast has no real nutritional value.
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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)