OSCAR'S APPLEWOOD BACON CASSOULET
Serves 4.
Note: The cassoulet can be made ahead and refrigerated. Pour into bowls and bake for about 40 minutes; finish under the broiler if desired. Leftover roast pork, veal or lamb can be used in place of the sausage.
3 tbsp. extra virgin olive oil, divided
1/4c. water
4 sweet Italian sausages (about 12 oz.), cut into 1-in. pieces
6 slices of Nueske's or other applewood bacon, cut into 1-in. pieces
1 onion, peeled and sliced thin (about 1 c.)
5 green onions, cleaned and cut into 1/2-inch pieces (about 3/4cup)
2 cloves garlic
2 (16-oz.) cans cannellini beans
1 tsp. herbes de Provence
1/2tsp. hot sauce
8 oz. kielbasa sausage, peeled if skin is tough, and cut into 4 pieces
3/4c. bread crumbs
Directions
Place 1 tablespoon olive oil and1/4cup water in large saucepan with the Italian sausages, and cook over medium heat for 10 minutes, rolling sausages so they cook on all sides.
Add bacon and continue cooking. When sausages are browned, add onion, green onions and garlic. Sauté for 30 seconds. Then add the beans with their liquid, herbes de Provence, hot sauce and kielbasa. Cover and bring to a boil. Reduce heat, and simmer for 15 minutes, then set aside.
Toss bread crumbs with the remaining 2 tablespoons olive oil and reserve.
Spoon Italian sausages, kielbasa and bacon into four large ovenproof soup bowls and cover with beans and liquid, filling bowls to within3/4inch of the top.
Sprinkle bread crumbs over the beans and arrange bowls on a foil-lined baking sheet. Bake at 400 degrees for 30 minutes. If you want the crumbs a little more browned, set the oven to broil and place bowls briefly under broiler. Serve.
Nutrition information per serving (using fresh breadcrumbs):
Calories800Fat51 gSodium2,200 mg
Carbohydrates49 gSaturated fat16 gCalcium190 mg
Protein39 gCholesterol86 mgDietary fiber10 g
Diabetic exchanges per serving: 3 bread/starch, 4 high-fat meat, 4 fat.
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