Southern Cassoulet is a hearty one dish meal made with beans, bacon, and andouille sausage. Tomatoes and plenty of herbs make this a super flavorful meal.
2(15-ounce) canscannellini beans,rinsed and drained
1(14.5-ounce) candiced tomatoes,undrained
1cupdry red wine
1tablespoonchopped fresh thyme
1tablespoonchopped fresh rosemary
1cupchicken broth
1teaspoonsalt
1/4teaspooncrushed red pepper flakes
Instructions
Cook bacon and sausage in a 12-inch cast iron skillet over medium-high heat until browned. If you don't have a cast iron skillet, you can use any large pan.
Remove bacon and sausage with a slotted spoon and set aside. Drain off all but 1 tablespoon of grease.
Add onion, carrot, and celery to the skillet and cook for about 6 minutes, stirring occasionally.
Add garlic and cook 2 more minutes.
Stir in flour and cook for 1 minute.
Add sausage and bacon back to the skillet. Add beans, diced tomatoes, wine, thyme and rosemary. Simmer for 5 minutes.
Stir in chicken broth, salt, and red pepper flakes. Simmer for 3 to 5 minutes to thicken.
Notes
Dried herbs can be substituted for fresh. Use 1/2 teaspoon dried thyme and 1 teaspoon dried rosemary.If you want this dish spicier, serve with your favorite hot sauce.