Creole Cassoulet
Recipe GLPR8c386d6f6f803a
A hearty Louisiana-inspired bean and sausage cassoulet featuring tender red kidney beans layered with smoky Andouille sausage, bacon, and aromatic vegetables, topped with a golden panko crust. This slow-cooked comfort dish brings together the bold flavors of Creole cooking in one deeply satisfying main course.
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Ingredients
1 lb. dried red kidney beans
1/2 lb. smoked bacon, chopped
1 1/2 lb. Andouille sausage, sliced into rounds
1 medium onion, diced
1 small green bell pepper, diced
3 stalks celery, diced
3 green onions (scallions), chopped
1 head garlic, minced
1/4 cup butter
3/4 cup panko breadcrumbs
Creole or Dijon mustard, to taste
Directions
Rinse and sort the dried kidney beans, removing any debris. Place in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for about 45 minutes until beans are tender but not falling apart. Drain and set aside.
While beans cook, cook the chopped bacon in a large Dutch oven or heavy pot over medium heat until crispy, about 8 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
In the same pot, brown the sliced Andouille sausage over medium-high heat until edges are caramelized and lightly golden, about 5-7 minutes. Remove with a slotted spoon and set aside.
Add the diced onion, celery, and green bell pepper to the pot (this is the holy trinity of Creole cooking) and sauté over medium heat for 8 minutes, stirring occasionally until vegetables soften and become fragrant.
Stir in the minced garlic and green onions, cooking for another 2 minutes until very fragrant.
Return the cooked beans, bacon, and sausage to the pot, stirring to combine all ingredients. Season with Creole or Dijon mustard to your taste, adding 1 to 2 tablespoons and adjusting as needed. Cook over medium heat for 10 minutes, stirring gently to warm through and develop flavors.
Preheat your oven to 400°F. Transfer the cassoulet mixture to a large baking dish, spreading evenly.
In a small saucepan, melt the butter over low heat. Toss the panko breadcrumbs with the melted butter until well coated, then spread the mixture evenly over the top of the cassoulet.
Bake uncovered at 400°F for 15-20 minutes until the panko topping is golden brown and crispy. Serve hot directly from the baking dish or on individual plates.
