30-Minute Pasta e Fagioli

From the kitchen of One Perfect Bite...It rained all day today. Winter rain is not unusual here, but storms in Oregon's Willamette Valley are rarely the torrential downpours most imagine them to be. It's true we get lots of rain, but it's rarely an all-day affair and our rains are usually marked by sun breaks that make them far more bearable. It was raining this morning and I decided to read, promising myself that I'd get to work once the sun broke through. Trouble is it didn't. I continued to read, and before I knew it dinner time was beckoning and I had nothing set to go. I have a series of recipes for pantry meals that I keep on hand for occasions just like this. I decided to go with this super simple soup because I had scraps of pancetta in the fridge and I thought this would be a great way to use them up. I must also tell you that this recipe is truly child's play, and, if you can operate a can opener, you can have this flavorful and filling soup on the table in about 30 minutes without breaking a sweat. I have nothing against easy meals as long as they are tasty. If you have salad fixings, this soup is substantial enough for a winter meal and I doubt there will be any complaints from those who gather at your table. This is a "warm your innards" soup and I know your family will enjoy this version of an old Italian favorite. So, why not grab your can opener and get started on this version of Pasta e Fagioli. Here is how it's made.

Beans, Biscuits and Bread Part Five - Pioneer Bread

From the kitchen of One Perfect Bite...I had hoped to share a salt-rising bread with you tonight, but as my loaf rose and fell and my frustration grew, I could hear James Beard, speaking from the grave, clearly reminding me that I had been warned. Indeed I had. Salt-rising bread is an "iffy" thing and years ago he unceremoniously warned anyone who would listen, that it failed as often as it succeeded. Mine failed, but I still wanted a bread recipe to help round out the "Beans, Biscuits and Bread" series that I've been featuring lately. Fortunately, a play on words helped save my bacon. Years ago, salt-rising bread was also called Pioneer Bread. It was not, however, the only bread that was given that name. The quick bread I'm featuring tonight, also called Pioneer Bread, has a history that can be traced back to the westward movement and the days of the covered wagons. I found the recipe in Christopher Kimball's cookbook, America's Best Lost Recipes. As you might suspect, this is a very easy bread to make, and, if it's allowed to ripen for a day before it's served, I think you'll be really pleased with the results. The loaf is dense and mildly sweet and it keeps extraordinarily well. It makes wonderful toast, and it's a great snack when topped with a schmear of cream cheese. It also happens to be great with baked beans. I hope curiosity will lead you to try this bread. I think you'll be pleasantly surprised. Here is how it's made.

Herbed White Bean and Sausage Stew

From the kitchen of One Perfect Bite...Beans did not play a major role in the diets of most families in the area where I was raised. My mother was an Easterner, so we were the exception and Boston Baked Beans appeared often on our table. As I recall, my siblings and I hated them, so as soon as it was possible, I saw to it that dried beans never made it to my kitchen, much less my table. While I would serve canned beans for picnics and barbecues, and occasionally made a cassoulet, beans simply were not part of our diet. Things changed about three years ago when we were traveling and beans were served with most of our meals. I was not an immediate convert, but some of the preparations were good enough to make me curious, and I began to experiment with bean soups and stews. Very few of those recipes ever made it to the blog, but the ones you will find in the index are truly exceptional. The bean stew I'm featuring today certainly falls into that category. I found the recipe for it in The New York Times and it has become a hands down favorite of my family ever since. The stew is remarkably flavorful and quite easy to prepare. It is perfect for this time of year and I do hope you'll give it a try. Here is how it is made.

Frugal Foodie Friday - Pork and Herbed White Bean Stew

From the kitchen of One Perfect Bite...It is hard to come up with a recipe for Frugal Foodie Friday when we're in the middle of serving special, and I might add, generally expensive, holiday meals to our families. With some help from Cooking Light magazine, I think I've found a dish that's so delicious you'll be pleased to share it with your family and friends, despite its relatively low cost. While this bean stew is substantial enough to serve as a meal, it also makes a wonderful filler for a holiday buffet or pot-luck supper. It's simple to prepare, but it takes about four hours to bake, so you'll want to plan your time accordingly. If you decide to make the stew, use fresh thyme and sage if possible and don't stint on the onions. This is a dish that pops with flavor and I think you will enjoy it. The Silver Fox is not generally a bean man, but even he gave the stew a thumbs up. I do hope you'll give the recipe a try. Here is how the stew is made.

Pork and Herbed White Bean Stew...from the kitchen of One Perfect Bite courtesy of Cooking Light

Ingredients:
1 cup dried white beans
6 cups boiling water
1-1/2 tablespoons olive oil, divided
1 (1-pound) boneless pork picnic roast, cut into 1/2-inch pieces
1/2 teaspoon salt, divided
1/2 teaspoon black pepper
2 cups chicken broth
1/2 cup water
2 fresh thyme sprigs
1 fresh sage sprig
2 cups coarsely chopped onion
1/2 cup coarsely chopped carrot
6 garlic cloves, coarsely chopped

Directions:
1) Place beans in a Dutch oven. Cover with 6 cups boiling water and let them stand, covered, for1 hour. Drain.
2) Preheat oven to 325 degrees F.
3) Heat a Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and pepper. Add pork to pan and sauté for 6 minutes, turning to brown on all sides. Stir in beans, remaining 1/4 teaspoon salt, broth, water, thyme, and sage and bring to a boil. Cover and bake for 1 hour.
4) Heat a skillet over medium-high heat. Add remaining 1-1/2 teaspoons oil to pan, swirling to coat bottom. Add onion and carrot and sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir onion mixture into bean mixture and continue baking for another 1-1/2 hours, or until beans are tender. Drain solids through a sieve over a bowl, reserving solids and cooking liquid. Skim and discard fat from top of liquid. Stir cooking liquid back into pork mixture. Yield: 4 servings.

                    

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Tuscan-Style White Bean Gratin

From the kitchen of One Perfect Bite...If you are tired of the New England or Southwestern versions of baked beans, you might want to give this riff on a Tuscan classic a try. The dish, which uses canned beans, comes together without fuss or bother and it is nice to serve with some of the plain grilled meats of summer. I particularly like these beans with plain grilled chicken or pork chops. While this quick version will never replace the classic white bean gratin, it is close enough to serve without embarrassment and it is a great side to serve with a sleepy summer meal. Try not to get carried away with the rosemary. It is pungent and particularly strong at this time of year and it will hijack the beans if you use too much of it. It is also important to remember that you are working with fully cooked beans that need only to be heated through. They will get mushy if you allow them to simmer for too long a time, so please adjust your times accordingly. This is a nice recipe to have in the hopper when you are looking for something a bit different to eat. It certainly delivers on flavor. Here is how the beans are made.

Tuscan-Style White Bean Gratin...from the kitchen of One Perfect Bite inspired by America's Test Kitchen

Ingredients:
3 (14.5-oz.) cans of cannellini beans
2 tablespoons extra virgin olive oil
1 large onion, finely minced
1 tablespoon minced fresh garlic
1 teaspoon minced fresh rosemary
1 (10.5-oz.) can condensed chicken broth, undiluted
1 cup grated Parmesan cheese

Directions:
1) Move an oven rack to 6-inches below broiler element. Preheat broiler.
2) Rinse and drain beans. Place 1 cup of beans in a bowl and and mash until smooth with a fork or the back of a large spoon.
3) Heat oil in a large ovenproof skillet until it shimmers. Add onion and cook over medium-high heat until soft and lightly browned, about 8 to 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds longer.
4) Stir in broth and bring to a simmer. Add mashed beans and stir until smooth. Add whole beans and bring to a simmer. Remove from heat. Sprinkle top of beans with Parmesan cheese.
5) Place pan under broiler element and broil until cheese bubbles and browns. Let cool slightly before serving. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Fresh Peach and Cherry Galette

Two Years Ago Today: Corn Salad with Tomatoes and Feta Cheese

Three Years Ago Today: Asian-Style Chicken and Water Chestnut Rissoles

Four Years Ago Today: Grilled Tomato Sandwich with Blue Cheese Spread

Three Sisters' Stew

From the kitchen of One Perfect Bite...In American Indian tradition, corn, beans and squash are considered to be the Three Sisters. Tribal elders knew these crops flourished when they were planted together and they viewed that harmony as an extension of a belief that all things are intertwined and depend on each other to grow and thrive. The flavors of these vegetables blend well together, so it is no wonder that the combination came to be used in soups and stews that were also called the Three Sisters. There are many versions of this stew and the one I'm featuring is especially easy to make. My interpretation of this dish is actually more like a soup than a stew, so I serve it over a scoop of brown rice to give it more substance. This is a very straightforward recipe and you can't go wrong with it as long as you follow the times suggested in the recipe's directions. You want the vegetables to be a bit past crisp tender, but under no circumstances should they be overcooked. This is a remarkably flavorful stew and I know that those of you who try it will be happy with the results. The vegetables used to make it are now plentiful in local farmers' markets, so if you are a locovore, the stew will have a special appeal to you. Here is how it is made.

Three Sisters' Stew...from the kitchen of One Perfect Bite inspired by Heather and Martha Zschock

Ingredients:
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon dried thyme leaves
2 (14.5-oz.) chicken or vegetable broth
1/2 cup dry white wine or vermouth
1-1/2 cups edamame or lima beans
1-1/2 cups peeled and cubed butternut squash
1-1/2 cups summer squash, halved vertically and sliced
1-1/2 cups zucchini,halved vertically and sliced
1-1/2 cups fresh or thawed frozen corn
1/4 cup chopped parsley
Salt and pepper to taste
2 cups hot cooked brown rice

Directions:
1) Heat olive oil in a large pan set over medium heat until it shimmers. Add onions, garlic and thyme and saute until onions are translucent. Add stock, wine and edamame. Bring to a boil and cook for 5 minutes.
2) Add all remaining ingredients, return contents to a boil, then reduce heat and simmer, covered, over low heat for 15 minutes or until vegetables are tender. Adjust salt and pepper to taste. Fill each of 4 bowls with 1/2 cup brown rice. Ladle an equal portion of stew into each bowl. Serve immediately. Yield 4 large servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Chicken Breast with Garlic Wine

Two Years Ago Today: Baja Summer Slaw

Three Years Ago Today: Beginner's Whole Wheat Batter Bread

Four Years Ago Today: Apple and Onion Bread with Cheddar Cheese

Frugal Foodie Friday - Quick Three Bean Chili

From the kitchen of One Perfect Bite...I made a pot of chili today, despite the warmer weather. Many call it a three bean stew, but around here it's known as summer chili. Back in the day, summer meals were drastically altered to prevent kitchen heat from filtering through the rest of the house. Midwestern summers were a fearsome thing, and come August, you could actually see heatwaves rising, mirage-like, from  asphalt so soft it could be pierced by the heel of a woman's shoe.  Much of the cooking was done early in the day and the  dishes that were made tended to be lighter and quick to fix. Soups and stews were rarely seen and chili was unheard of.  Then, Willis Carrier invented the air conditioner and how and where we lived dramatically changed.  Strangely though, menus from the summer kitchen changed only slightly and the emphasis continued to be on the fast and light. I tend to be a rule-breaker, so the output from my summer kitchen depends more on fancy than the vagaries of the season.  I do make chili when the thermometer soars, but it's not the same version that I make in the winter.  My summer chili is an economical pantry affair that is table ready in about 30 minutes. It's based on a recipe that I found in Food and Wine magazine. I loved the flavor of the dish, but I found the original recipe produced a dish more like a bean soup than a chili. I had to thicken it because the Silver Fox insists a spoon should be able to stand upright in a proper bowl of  chili. Rather than disappoint him, I pulled out my bag of masa and set about transforming soup into chili. Masa harina is a very finely ground corn flour that's made from corn that's been dried, cooked, ground up and dried again.  It has a soft texture and it reconstitutes easily with water, so it makes a perfect thickener for some Mexican and Southwestern dishes. If you are unable to find it, use cornstarch in its place, or puree some extra beans to use as a thickener. Do not use flour or standard cornmeal. Gerhard's chili powder is my favorite, but any brand you trust and have tasted will work here. There is no cumin in this dish, so the chili powder is going to carry the day and it is important. This is a dish that is very inexpensive to make. It is also one that proves you don't have to spend a lot to have a great meal. I hope you try this week's Frugal Foodie Friday  recipe. Here's how the 30 minute chili is made.

Quick Three-Bean Chili...from the kitchen of One Perfect Bite inspired by Melissa Rubel Jacobson and Food and Wine magazine

Ingredients:
2 tablespoons vegetable oil
3 slices of thick-cut bacon, cut crosswise into 1/4-inch strips
1 large onion, cut into 1/4-inch dice
2 jalapeños, seeded and cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chili powder
One 15-ounce can Great Northern beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
3 tablespoons masa harina or cornstarch dissolved in 1/4 cup chicken broth
1-1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Chopped cilantro and sour cream, for serving

Directions:
Heat oil in a medium soup pot until it shimmers. Add bacon, onion, jalapenos and garlic and K
In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until onion softens and bacon fat has been rendered, about 5 minutes. Add chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in beans, tomatoes and 1-1/4 cups chicken broth. Simmer the chili over moderately low heat for 15 minutes. Dissolve masa or corn starch in 1/4 cup reserved chicken broth. Stir into chili and cook until chili thickens. Season with salt and pepper and serve with cilantro and sour cream. Yield: 4 servings.







One Year Ago Today: Chicken Tinga















Two Years Ago Today: Spaghetti with Shaved Asparagus Brown Butter and Toasted Walnuts















Three Years Ago Today: Chocolate-Hazelnut Track Bread













Four Years Ago Today: Chocolate Bread

New Orleans Red Beans and Rice with Piper's Pickled Peppers

From the kitchen of One Perfect Bite...Back in the day, dinner on Monday night was a slightly altered version of the meal that had been served for Sunday supper. In my corner of the world, that was always a hash made with beef and potatoes that was topped with an egg, whose yolk when broken, would flood the hash like gravy. It was a fairly typical Monday meal on the East Coast and in the Middle West and I came to hate it with a passion. My lovely and adventurous mother had many talents, but cooking was not one of them. Boiling was her favorite cooking technique and she did a lot of it.  Our Sunday supper was always a boiled beef that didn't have much flavor first time around, much less the second. My aversion was such that boiled beef and hash have never graced my table, and given my advanced age, I suspect they never will. I have no problems with leftovers in general and I'm fascinated by how they are handled in other regions and different parts of the world. I came across the recipe I'm featuring tonight in the January issue of Food and Wine magazine. It caught my eye because the dish is usually made with leftovers. In New Orleans, red beans and rice are traditionally served on Mondays to use up ham left from Sunday's meal. This recipe was revised to use bacon so this lovely dish can be made any night of the week. The use of jalapeno and Peppadew peppers adds heat and flavor to the beans and I heartily recommend this version of red beans to you. I am able to buy Peppadew peppers at local salad bars, but if you are not so fortunate, Italian cherry peppers can be substituted.. They will provide the heat but not the sweetness of the Peppadew which is uniquely flavored. This is a simple meal that is made with inexpensive ingredients and it really is delicious. New Orleans is not a bad place to be at dinner time on Monday night. I hope that those of you who enjoy beans will give this recipe a try. You will not regret it. Here is how this version of red rice and beans comes together. 

New Orleans Red Beans and Rice with Piper's Pickled Peppers...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
4 ounces thick-cut bacon, cut into 1/4-inch dice
1 medium onion, finely chopped
1 inner celery rib, finely chopped
2 garlic cloves, minced
1 pickled jalapeño, finely chopped
1/4 cup chopped Peppadew peppers, plus more for garnish
2 (15-ounce) cans red kidney beans
1 cup low-sodium chicken broth
Salt
Freshly ground pepper
Steamed white rice, for serving

Directions:
1) Cook bacon in a large saucepan set over moderately high heat, stirring, until golden and crisp, about 5 minutes.
2) Add onion, celery, garlic, pickled jalapeño and 1/4 cup of Peppadews and cook, stirring, until softened, 5 to 6 minutes.
3) Add beans with their liquid and chicken broth and bring to a boil. Simmer over moderate heat until liquid is slightly reduced, 8 minutes. Season beans with salt and pepper. Ladle beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away. Yield: 4 servings.








One Year Ago Today: Country Derry Gilroy Porter Cake












Two Years Ago Today: Albondigas - Pork Meatballs in Chipotle Sauce















Three Years Ago Today: Key West Lime Bars














Four Years Ago Today: Tortilla  Espanola

Beef and Bean Chile Verde

From the kitchen of One Perfect Bite...This is a nice recipe to have at your fingertips when days shorten and leaves start to fall. Chile verde is usually a long cooking stew that's made with pork, jalapenos and tomatillos. This version, which comes from Eating Well magazine, is made with ground beef and a commercially prepared green salsa or enchilada sauce. That means you can have this tasty supper on the table in about 30 minutes. Is it as good as its long simmering cousin? Of course not, but this quick version is very nice and your family will enjoy it. I serve the chile over rice and pass cheese, scallions and sour cream at the table. Fire-eaters will also appreciate finely chopped jalapenos or pepper flakes that can be added to their bowls. If you are looking for a quick week night chile and have reasonable expectations of what can be done in 30 minutes, you'll enjoy this riff on classic chile verde. Here's how it is made.

Beef and Bean Chile Verde...from the kitchen of One Perfect Bite courtesy of Eating Well magazine

Ingredients:
1 pound lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 (16-ounce) jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 (15-ounce) can pinto or kidney beans, rinsed

Direction:
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute. Yield: 4 servings.

One Year Ago Today: Fennel and Potato Soup

Two Years Ago Today: Pumpkin Pecan Bread with Streusel Topping

Three Years Ago Today: Albondigas - Spanish Meatballs in Tomato Sauce

Slow-Cooker Weeknight Chili

From the kitchen of One Perfect Bite...This is an all-American recipe for a chili that packs some punch. While it is spicy, it has a depth of flavor to match its heat and I think chili lover's will enjoy it. You can, of course, moderate that heat by using cayenne in amounts more acceptable to your taste and tolerance. The recipe was developed for Cook's Country magazine and, like all their recipes, it works really well, but I think they've given it a misleading name. While the chili does indeed simmer in a slow cooker, all the ingredients used to make it are cooked separately before they are added to the pot. It is not the kind of recipe that devotees of the slow cooker have come to expect. It is also important to note, that the developers at the magazine, warn against cooking the chili for more than 8 hours. They've found that the beef becomes dry and sandy once it passes the 8 hour mark. I personally think 6 hours is plenty. If you make it with the full compliment of cayenne, have sour cream available to help cool the burn. This is a nice chili and I think you will enjoy it. Here's how it is made.

Slow-Cooker Weeknight Chili...from the kitchen of One Perfect Bite courtesy of Cook's Country magazine

Ingredients:
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
8 ounces bacon, chopped fine
2 onions, chopped medium
1 red bell pepper, chopped medium
6 cloves garlic, minced
2 pounds 85 percent lean ground chuck
1 (28-ounce)can tomato puree
1 (28-ounce) can diced tomatoes
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed

Instructions:
1) Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven and cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2) Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
3) Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert.
4) Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (Alternately, cook on high for 3 to 4 hours.) Adjust seasonings and serve. (Leftovers can be refrigerated for several days or frozen for several months). Yield: 10 to 12 servings.

Make Ahead: If you’d prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.

One Year Ago Today: Cranberry Mousse

Two Years Ago Today: Chunky Plum and Tomato Chutney

Three Years Ago Today: Creamy Broccoli and Cheddar Soup

Sausage and White Bean Casserole

From the kitchen of One Perfect Bite...Cassoulet is a rich, slow-cooked bean casserole that was first made in the peasant kitchens of southern France. Traditionally, it was made with haricot beans, some type of meat, generally pork, goose, duck or mutton, and duck or goose confit. Confit is usually prepared from salted goose or duck legs that are preserved by storing them in the fat in which they slowly braise. The dish itself is named after the vessel, an earthenware cassole, in which it cooks. In the United States, the term cassoulet tends to be applied to any hearty bean-based casserole. That's the case with tonight's recipe, which was called a cassoulet by its developers. I found the recipe in Woman's Day magazine, and while I don't consider it to be a cassoulet in the classic sense, it is a fine bean casserole that I am happy to share with you. I try to make this dish the night before I plan to serve it. The long night's sleep gives the ingredients a chance to meld and the dish develops a richness that is missing when it is first made. If you can find it, use duck sausage when you make this casserole. It is an upgrade that adds enormous flavor to the dish. I hope you will give this recipe a try. It is fine fall and winter fare and it is not difficult to prepare . Here's how this bean casserole is made.

Sausage and White Bean Casserole...from the kitchen of One Perfect Bite courtesy of Woman's Day magazine
Ingredients:
2 teaspoons oil
3 (10-oz) links Italian sausage or Bratwurst
2 medium carrots, thinly sliced
2 stalk) celery, sliced
1 large onion, chopped
2 teaspoons minced garlic
3 cans (15.5 oz each) Great Northern beans, rinsed
2 cans (14.5 oz each) fire-roasted diced tomatoes
1/2 cup water
1 teaspoon dried thyme leaves
Seasoned Crumb Topping
2 teaspoons oil
1 teaspoon minced garlic
2 cups coarse fresh bread crumbs from a baguette
2 tablespoons each grated Parmesan and chopped parsley

Directions:
1) Heat oven to 375 degrees F. You'll need a rimmed baking sheet lined with foil.
2) Heat oil in a 5-quart pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.
3) Using fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.
4) Cut sausages into 1⁄4-inch thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.
5) Topping: Toss oil and garlic with bread crumbs; spread on prepared baking sheet. Bake 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve Topping with cassoulet. Yield: 8 servings.

One Year Ago Today: Apple and Walnut Bundt Cake

Two Years Ago Today: Assorted Creams and Ices

Three years Ago Today: Apfel Sahne Torte - Apple Cream Cake