WILD RICE AND BEAN CASSOULET

 


 

  • Soak 2# bag of Cannellini beans overnight in water, drain and rinse.
  • Place beans in large stock pot, add 2 chopped onions, garlic, carrots and celery, 2 cans of chicken broth, 10 tablespoons of garlic peppercorn seasoning, 1 ½ quarts of water, bay leaves, thyme and tarragon.
  • Brown Italian sausage; add pan drippings to stock pot along with half of the sausage. Also add half the bacon and pan drippings to stock pot.
  • Bring stock pot’s ingredients to a boil, reduce heat, cover and simmer for 25 minutes.
  • Meanwhile, continue cooking remaining Italian sausage until done, set aside.
  • Remove stock pot from heat, remove bay leaves. Add remaining chicken broth, onions, sausage w/drippings, bacon and 2½ quarts of water,.  Stir until thoroughly blended.
  • In the bottom of each hotel pan, pour one bag of Midwest Medley.
  • Divide stock pot contents evenly between the two hotel pans. Stir rice and other ingredients until blended.
  • Cover and bake at 400 degrees until beans are soft and liquid is mostly absorbed, approximately 40-45 minutes. 
  • Melt butter and add breadcrumbs.  Cover each hotel pan with crumb mixture or spoon cassoulet into individual ramekins and top with crumb mixture.  Broil until top is golden brown.
  • Garnish and serve.  Makes approximately 72 ~ 1 cup servings.