Ingredients:
2 tablespoons extra-virgin olive oil, divided
8 fresh hot Italian chicken sausage links (about 2 pounds)
1 leek (white and pale-green parts only), cut into 1/4-inch-thick rounds
1 small yellow onion, finely chopped
Salt and black pepper
5 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 1/2 teaspoons smoked paprika
3 cups low-sodium chicken broth
1 28-ounce can whole tomatoes, drained, crushed with your hands
7 sprigs thyme
2 bay leaves
2 sprigs rosemary
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| Mama’s Cassoulet |
2 tablespoons extra-virgin olive oil, divided
2 cups panko breadcrumbs
Salt and black pepper
1/2 cup chopped flat-leaf parsley (or a tablespoon dried parsley)
1 teaspoon finely grated lemon zest
Directions:
Beans and Sausage-
Drain beans. Add fresh water to cover by 3 inches. Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, 1 1/2–2 hours. Drain, reserving 1 cup bean broth.
Preheat oven to 450°. Heat 1 Tbsp. oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until golden all over, 7–8 minutes. Transfer sausage to a plate and set aside.
Place 1 Tbsp. oil, leek, and onion in same pot. Season with salt and pepper; cook, stirring occasionally, until vegetables are softened and light golden, about 5 minutes. Add garlic and stir for 1 minute. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.
Cover and bake until beans are very tender, about 30 minutes. Add sausage (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40–45 minutes longer.
Breadcrumbs-
Meanwhile, heat 1 Tbsp. oil in a large skillet. Add breadcrumbs and cook, stirring often, until golden and crisp, about 3 minutes. Season with salt and pepper.
