SAUSAGE, KALE, AND FLAGEOLET CASSOULET
Make and share this Sausage, Kale, and Flageolet Cassoulet recipe from Food.com.
Provided by hectorthebat
Categories Stew
Time 13h55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If you're using dried beans, soak the flageolets overnight in cold water, then drain, cover with fresh water and cook until tender but still holding their shape. This will take anything from 1-2 hours.
- Heat the oil in a deep, heavy-based casserole dish and fry the sausage pieces until golden brown.
- Add the garlic and rosemary, then turn down the heat and stir in the onions.
- Cover with a lid and cook gently for 15 minutes until the onions are soft and gently browning, giving the occasional stir.
- Pour in the chicken stock, add the cooked, drained beans, and season.
- Bring to a relaxed simmer and cook for around 20 minutes, skimming as necessary.
- Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on and another 10 minutes without.
- Adjust the seasoning and finish with the chopped parsley.
Nutrition Facts : Calories 829.2, Fat 53.9, SaturatedFat 17.5, Cholesterol 122.3, Sodium 1138.4, Carbohydrate 48.9, Fiber 14.5, Sugar 5.5, Protein 39.1
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