White Bean Cassoulet with Hot Pepper Bacon Jam

White Bean Cassoulet with Hot Pepper Bacon Jam

Cassoulet is a rich, slow-cooked casserole originating in the south of France, usually containing beef, pork or chicken and white beans but in this case we have used Italian chicken sausage and Herbies spices to make this dish delicious and quick to create. Best of all you can enjoy it with a beautiful rich Elate Grange Cuvee.

Ingredients

  • Williamson Bacon Pepper Jam  ·  1 tablespoon 
  • Butter  ·  2 tablespoons 
  • Yellow Onion, medium diced  ·  1 
  • Celery, diced  ·  3 stalks 
  • Carrots, peeled and diced  ·  3 
  • Garlic Cloves, peeled and minced  ·  2 whole 
  • White Wine  ·  1/2 cup 
  • Vegetable Stock  ·  2 cups 
  • (16oz.) Cannellini Beans  ·  1 can 
  • Herbie's Bay Leaves (Turkish)  ·  3 whole 
  • Water  ·  2 tablespoons 
  • Cornstarch  ·  2 tablespoons 
  • Salt, to taste  ·   
  • Herbie's Italian Seasoning  ·  2 tablespoons 
  • Chevre Goat Cheese  ·  6 ounces 
  • Whole Chicken Italian Sausage, sliced thinly  ·  4 

Instructions

Melt the butter in a large heavy bottomed pot or dutch oven over medium high heat. . Add the sausages whole and sear on one side for 3 minutes then flip and sear on the other side for an additional 3 minutes. When the sausage is browned on all sides remove from the pan and let them cool on a cutting board.

While keeping the butter in the pot hot over medium heat; begin to add the carrots, celery, onion, and garlic to the pot. Season with a pinch of salt and sweat for about 5 minutes. Then add 1/2 cup of dry white wine. Scrape the bottom of the pan with a wooden spoon and let the liquid reduce by 3/4 its volume.

Slice the sausages into thick slices on a bias and return them to the pot. Add the vegetable stock and cannellini beans along with Herbie's Italian Seasoning, bay leaves and Williamson Wines Hot Pepper Bacon Jam.

Turn the heat down to a simmer, cover the pot, and cook slowly for about 25min. If at anytime the cassoulet becomes too dry make sure to add an additional 1/2 cup of vegetable stock or water and continue cooking.

After 25 minutes are up check on the cassoulet, fish out the bay leaves and adjust the seasonings; add salt to taste. Combine the corn starch and water in a small bowl. Bring the cassoulet up to a boil and whisk in the cornstarch mixture. This should thicken the cassoulet instantly.

Finish by garnishing with Chevre Goat Cheese. Serve with a glass of Williamson Wines Elate Grange Cuvee

Tommy's Tips:

  • This recipe is great when served with rice and steamed veggies.