Lisa Garza’s Quick and Easy White Bean Cassoulet
If you watched last season of The Next Foodnetwork Star, you remember Lisa Garza and her quick cassoulet, which Bobby Flay loved. I’d had intentions to make the recipe from the moment I saw it. I still clearly remember the cassoulet I ate in a small restaurant in Rennes, France on a cool fall night almost seven years ago. The thickness sticks to your ribs and the depth of flavor is a result of the many hours spent cooking.
In a way Lisa’s recipe is sort of cheating–there are no hunks of pork fat, there is neither duck nor lamb, and it is certainly not cooked over the course of several days, or even hours, as most recipes suggest. However, it allows those who can’t spend that kind of time in the kitchen to enjoy, what I consider, the most delicious and satisfying comfort food of all time.
Quick and Easy Cassoulet:
- 10 cloves garlic, sliced
- 1 medium white onion, diced
- 2 carrots, peeled and diced
- 4 stalks celery, diced
- 4 sprigs rosemary
- 1 bay leaf, dried
- 4 cans cannellini beans
- 2-4 cups chicken stock
- 6 chicken sausages, sliced
- fresh French bread, for serving
In a dutch oven, warm the olive oil and brown the sausages until no longer pink. Remove from pan and set aside. Add garlic, onion, carrots, and celery and cook until vegetables are soft. Add chicken stock, beans, and rosemary sprigs. Bring to a boil and simmer 45-60 minutes. Drain away some stock if the texture is too “liquidy.” Add sausage slices and cook an additional ten minutes. Remove bay leaf and rosemary sprigs. Serve in bowls topped with shredded parmesan or mozzarella. Serve with fresh bread and salad.