Cassoulet-Style White Beans with Garlic Sausage, Carrots & Lacinato Kale

Ingredients

• 1 lb Garlic Sausage
• 2 cans (15 oz each) white beans, drained
• 2 Carrots, diced
• 3 cups Lacinato Kale, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1½ cups chicken stock
• 1 cup coarse breadcrumbs
• 3 tbsp olive oil
• 2 sprigs thyme
• Salt and black pepper

Method

1. Brown the Garlic Sausage in 1 tablespoon of oil in a Dutch oven until golden on all sides, then set aside and slice if needed.
2. Soften the onion and Carrots in the drippings, 6 minutes, then add the garlic and thyme for 1 minute more.
3. Stir in the beans, tomatoes, stock, and Lacinato Kale. Nestle the Garlic Sausage on top, season, and simmer 20 minutes so the flavors negotiate.
4. Toss the breadcrumbs with the remaining oil, scatter them over the pot, and bake uncovered at 375°F (190°C) for 25–30 minutes until the crust is deep gold.
5. Do as the French do: crack the crust with a spoon, and serve straight from the pot.