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Franks and Beans Cassoulet

 
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“Don't tie your dog to a leash of sausages.”
~ French Proverb

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Franks and Beans Cassoulet

Food and Wine Magazine's
2002 Cookbook: An Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill,
©2002, American Express Publishing Corp.

Food & Wine - One Year Subscription 

6 servings

2 tablespoons pure olive oil
4 garlic cloves, minced
2 celery ribs, finely chopped
1 medium onion, minced
1 pound navy or Great Northern beans,
picked over and rinsed
8 cups chicken stock or
canned low-sodium broth
4 medium tomatoes, seeded
and coarsely chopped
1/2 cup ketchup
1/4 cup light brown sugar
3 tablespoons white vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped basil
1 1/2 tablespoons minced rosemary
2 teaspoons ground cumin
1 teaspoon sweet paprika
Salt and freshly ground pepper
1 tablespoon unsalted butter,
plus more for spreading
1/2 pound each knockwurst and
weisswurst, halved lengthwise
1/2 pound Italian sausage,
cooked and halved lengthwise
Six 1/2-inch-thick slices of Italian
bread, crusts removed
1 1/2 ounces sharp Cheddar, grated

1. Heat the olive oil in a large saucepan. Add the garlic, celery and onion
and cook over low heat, stirring, until softened, about 8 minutes. Add the
beans and stock and bring to boil. Reduce the heat to low, cover partially
and simmer until the beans are almost tender, 45 minutes to 1 hour. Stir
in the tomatoes, ketchup, brown sugar, vinegar, mustard, basil, rosemary,
cumin and paprika. Simmer over moderately low heat until the beans are
very tender and the sauce is thick, about 30 minutes longer. Season with
salt and pepper.
2. Preheat the oven to 350 degrees F. Melt the tablespoon of butter in a
large, deep ovenproof skillet. Add the sausages and brown over moder-
ately high heat, about 1 minute per side. Transfer to a plate and pour off
any excess oil from the skillet. Add the beans to the pan, then nestle the
sausages in the beans. Butter the bread on both sides and season with
salt and pepper. Set the bread on the beans and sprinkle the Cheddar
over the bread. Bake in the center of the oven for about 20 minutes,
or until the cheese is browned and the bread is crisp. Serve at once.
- Todd English

Wine - The bright berry fruit and strong acidity of a lively, medium-bodied Zinfandel will highlight the spiciness of the sausages and contrast with the earthiness of the beans. Two good choices: the 1999 Joel Gott and the 1998
Francis Coppola Diamond Series.

Todd English is the executive chef and owner of 16 restaurants across the
United States, as well as the author of “The Olives Table”, “The Figs Table”,
and “The Olives Dessert Table” (all Simon & Schuster), each of which was
recognized by Food & Wine as among the Best Cookbooks published in their
respective years.

 
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