Cassoulet with Sausage and Yams

Cassoulet with Sausage and Yams

                              Cassoulet with Sausage and Yams.

Cassoulet with Sausage and YamsIt’s really getting cold UP here! So we need stick to the ribs food to keep us warm and cozy! My Cassoulet with Sausage and Yams is just the ticket with traditional French Tarbais beans, organic yams and greens and a delicious Argentinian Longaniza sausage! This dish takes a while to prepare but it is well worth it and is still very simple as it just slow bakes in the oven for a long time. My Cassoulet with Sausage and Yams is quite filling so a little goes along way to keep you warm on a chilly night!

1/2 pound dried Tarbais Cassoulet beans, cooked in a combination of water, onion, garlic, dried oregano, one dried Calabrian pepper, black pepper(cover the beans by at least 2 inches or more, bring to a boil for 10 minutes the simmer for 1-1&1/2 hours or until tender, add water when necessary to maintain a broth

Meanwhile preheat oven to 325 degrees Fahrenheit 

In an oven proof casserole dish with lid assemble:

1 package of naturally cured sausage links of choice( I like Longaniza, but you can use chicken or turkey sausage as well) cut in halves

2 organic yams, scrubbed and cut up in chunks

1 organic red bell pepper, cut up

1 organic leek, scrubbed and cut up(use entire leek)

2-3 cups organic greens like chard and spinach) roughly chopped

1/2 bunch organic flat parsley, roughly chopped

1 teaspoon+ Herbes de Provence

Himalayan salt and pepper to taste

Cover with the beans and broth

Add boiling water to cover the ingredients and mix gently

Pop into oven and bake covered for 1&1/2 hours or more, until meat is cooked through

Remove the lid, raise temperature to 375 degrees Fahrenheit

Bake another hour until beans have absorbed the liquid

Serve with a green salad and wine of choice, Enjoy!

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