This Butter Bean Cassoulet with Andouille is the perfect cold-weather side.

Butter Bean Cassoulet with Andouille
Serves 6
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Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium yellow onion, chopped
  3. 2 carrots, chopped
  4. 7 ounces andouille sausage, halved lengthwise and sliced 1/2 inch thick
  5. 2 cloves garlic, sliced
  6. 3 plum tomatoes, diced
  7. 1 teaspoon chopped fresh thyme
  8. 1/2 teaspoon kosher salt
  9. 1/4 teaspoon ground black pepper
  10. 1 (15.5-ounce) can butter beans, drained and rinsed
  11. 12 cup reduced-sodium chicken stock
  12. 2 dashes hot sauce
  13. 1 dried bay leaf
  14. 2 tablespoons yellow cornmeal, divided
  15. 2 tablespoons chopped fresh parsley, divided
  16. 2 tablespoons butter, diced, divided
Instructions
  1. Preheat oven to 350°. Lightly spray the bottom and sides of 6 (7-ounce) ramekins with nonstick cooking spray, and place on a baking sheet.
  2. In a 4-quart Dutch oven, heat olive oil over medium-high heat; add onion and carrots, and cook, stirring occasionally, until onions are translucent, about 7 minutes. Meanwhile, in a large skillet, brown andouille for 1 minute on all sides.
  3. Add garlic to onion mixture, and cook 1 minute; add tomatoes, thyme, salt, and pepper. Add beans and cooked andouille to onion mixture, then add chicken stock, hot sauce, and bay leaf. Bring to a low boil, and cook 15 minutes; discard bay leaf.
  4. Fill ramekins with bean mixture, and top each with 1 teaspoon cornmeal, 1 teaspoon parsley, and 3 to 4 butter pieces. Bake until topping is lightly browned, about 20 minutes.
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