Creole Cassoulet

• 1 pound red kidney beans dried
• 1 head garlic
• 3 green onions
• 3 stalks celery
• 1 onion medium
• 1 green pepper small
• 1/2 pound smoked bacon good-quality
• 1 1/2 pounds andouille sausage
• 1/4 cup butter
• 3/4 cup panko Japanese bread crumbs
• dijon mustard or Creole

1. In 5- or 6-quart heavy-bottomed saucepot or Dutch oven, combine beans and 6 cups water. Let stand 1 hour.
2. Drain soaking liquid from beans; add 6 cups cold water. Heat to boiling on medium-high. Stir in garlic, green onions, celery, onion, and green pepper. Heat to simmering. Reduce heat to low. Gently simmer 2 hours total, uncovered, or until beans are very tender.
3. While beans cook, preheat oven to 400 degrees F. Arrange bacon in single layer on rimmed baking sheet. Roast 15 minutes or until crispy, stirring every 5 minutes. Transfer bacon to pot with beans. Discard fat from baking sheet. To same sheet, add sausage. Roast 20 minutes or until crisp around edges, stirring twice. Add sausage to beans; continue cooking. (If mixture begins to dry out, stir in up to 1/2 cup water.)
4. Reset oven to 350 degrees F. When beans are cooked, transfer to 3-quart baking dish. In 8-inch skillet, heat butter on medium until melted. Add bread crumbs. Cook 3 minutes or until golden brown, stirring. Spoon crumbs over bean mixture. Bake 35 minutes Serve with mustard.

garlic, green onions, stalks celery, onion, green pepper, bacon, andouille sausage, butter, panko japanese bread crumbs

Taken from www.yummly.com/recipe/Creole-_Cassoulet_-1194678 (may not work)