Sausage and White Bean Cassoulet

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

Steven King