Butter Me Up Baked Butter Bean Bacon And Thyme Cassoulet Food

BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET

Steps:

• Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
• Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
• Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
• Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
• In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
• Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
• Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
• Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
• Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
• Serves 3 people as a main meal and 6 people as an accompaniment.

BEAN & BACON SOUP

Steps:

• Heat the oil and add the bacon and cook until the fat begins to run.
• then add the chopped onion, garlic, celery,carrot, and cook for 5 min's med heat.
• Then add tomatoes and stock and bring to the boil and simmer for 20min's
• Stir in the beans and reheat until boiling
• Add seasoning and chopped basil and serve with some nice crusty bread.

QUICK CASSOULET

Steps:

• Spray a large skillet with nonstick spray and place over med-high heat.
• Add onion, carrots, celery, and garlic and cook until tender, about 7 minutes.
• Rise chicken, pat dry, and cut into bite-sized pieces.
• Add chicken to skillet and cook & stir until tender, about 3 minutes.
• Stir in remaining ingredients and reduce heat to med-low.
• Cook five minutes, stirring occasionally.

WHITE BEAN CASSOULET

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges.
• Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour.
• Stir in sausage and allow to cook for 10 more minutes.
• Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Sauteed Italian Sausage:.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Spinach Pesto:.
• Combine all ingredients in a food processor and puree until smooth.
• Garlic Parmesan Crostini:.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.