Autumn Cassoulet
- 2 lbs smoked sausage (fully cooked)
- 6 garlic cloves, minced
- 2 bunches scallions, chopped
- 1 medium apple, Chopped
- 1 teaspoon rosemary
- 1 12 teaspoons rubbed sage
- 1 teaspoon savory
- 12 cup brandy
- 1 cup chicken stock
- 3 (15 ounce) cans great northern beans, drained (1/2c. liquid reserved)
- 2 (15 ounce) cans diced tomatoes
- 10 ounces lima beans
- 3 tablespoons tomato paste
- 12 teaspoon ground cloves
- Slice smoked sausage into small coins.
- Saute to brown and render the fat.
- Remove sausage, drain and set aside.
- Add garlic and scallions to the same pan and saute over medium heat in fat until softened.
- Add apple, rosemary, sage and savory.
- Stir well.
- Add brandy and let simmer until almost all the liquid has evaporated.
- Add chicken stock, Northern Beans, tomatoes with their liquid, lima beans, tomato paste, ground cloves and the reserved bean liquid.
- Bring to a boil.
- Cover and bake at 350 degrees for 30 minutes.
- This recipe is freezable and tastes even better the next day.
- Serve with really good crusty bread.
sausage, garlic, bunches scallions, apple, rosemary, sage, savory, brandy, chicken stock, great northern beans, tomatoes, beans, tomato paste, ground cloves
Taken from www.food.com/recipe/autumn-cassoulet-372653 (may not work)