====== Sausage and White Bean Cassoulet ======
{{tag>Recipe Carne LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  8  | oz | Ground sausage |
|  ¼  | ea | Onion |
|  1  | ea | Carrot |
|  1  | ea | Celery rib |
|  1  | tbsp | Tomato paste |
|  ½  | tbsp | Pepper flakes |
|  ½  | tbsp | Seasoning (granulated garlic, onion powder, thyme, oregano) |
|  1  | cup | White beans |
|  ½  | cup | Panko |
|  2  | tbsp | Parsley |
|  2  | cups | Arugula (70 g) |
|  1  | tbsp | Sherry vinegar |
|  1  | tbsp | Olive oil |

  - Prep
    - Preheat oven to 425° F
    - Dice onion, carrot and celery into quarter inch pieces
    - Clean arugula and cut into bite sized lengths
  - Cook
    - Cassoulet
      -  Brown sausage in a hot oiled pan and break into chunks (3 to 5 minutes).  Remove from pan.
      - In same pan, add onion, carrot, celery, tomato paste, pepper flakes, and seasoning.  Cook until mirepoix starts to soften (2 to 3 minutes)
      - Add beans and 1 cup water.  Bring to a boil then reduce to a vigorous simmer
      - Cook until thickened a bit (8 to 10 minutes)
      - Add sausage, pressing down into the beans
      - Sprinkle with panko
      - Put in oven for 8 to 10 minutes until most of the liquid is gone and the panko is browned
      - Remove and sprinkle on the parsley
    - Salad
      - Mix vinegar and olive oil.  Salt and pepper to taste.  Emulsify.
      - Toss arugula in dressing.