Cassoulet

This recipe was adapted from Emeril Lagasse. It's become one of my family's favorites over the years. This meal can easily be made vegetarian. Use veggie stock instead of chicken stock and omit the sausage. Or substitute tofu for the sausage. Any way you make it, the beans provide plenty of protein. The cayenne pepper can be adjusted to taste.

Part I

Soak one pound of white navy beans overnight in a bowl. Cover the beans with at least 2 inches of water.


Part II

1 Tbsp olive oil
¼ cup chopped onions
¼ chopped celery
1 pound white navy beans, soaked overnight and drained
¼ tsp salt
1/8 tsp cayenne
2 quarts water
1 bay leaf

1. Heat the oil in a large saucepan over high heat and sauté the onions and celery for 3 to 4 minutes, or until slightly wilted. Add the beans, salt, cayenne, water, and bay leaf and bring to a boil. Reduce the heat to medium-low and cook until the beans are tender and most of the water is absorbed, about 2 hours. Remove the bay leaf.
2. If the beans are prepared ahead of time, refrigerated until ready to use.


Part III

¼ cup flour
¼ olive oil
1 cup chopped onions
½ cup chopped celery
½ cup chopped bell peppers (red, orange, or yellow)
½ cup chopped carrots
½ tsp salt
1/8 tsp cayenne
2 pounds smoked sausage, such as turkey kielbasa, cut into ½ inch slices
2 cups chicken broth

1. Combine the flour and oil in a large Dutch oven over medium-high heat. Stirring constantly and slowly, make a medium brown roux, the color of peanut butter.
2. Add the onions, celery, bell peppers, carrots, salt, and cayenne. Cook, stirring constantly for 3 to 4 minutes, or until the vegetables are slightly wilted. Add the broth and stir until the roux and broth are combined and the mixture thickens. Scrape the bottom and sides of the pot to loosen any browned particles. Bring to a boil.
3. Add the bean mixture to the vegetable mixture and stir well. Add the sausage. Reduce the heat to medium-low and cook for about 30 minutes.