This Butter Bean Cassoulet with Andouille is the perfect cold-weather side.
Butter Bean Cassoulet with Andouille
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- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 7 ounces andouille sausage, halved lengthwise and sliced 1/2 inch thick
- 2 cloves garlic, sliced
- 3 plum tomatoes, diced
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 (15.5-ounce) can butter beans, drained and rinsed
- 12 cup reduced-sodium chicken stock
- 2 dashes hot sauce
- 1 dried bay leaf
- 2 tablespoons yellow cornmeal, divided
- 2 tablespoons chopped fresh parsley, divided
- 2 tablespoons butter, diced, divided
- 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.
- 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.
- 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.
- 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.
Louisiana Cookin http://www.louisianacookin.com/