Italian Sausage and Cannellini Bean Cassoulet Recipe
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28 ounces can Cannellini Beans - rinsed and drained
2 medium onions - chopped
8 cloves garlic - minced
1 1/2 pounds Italian sweet sausage, casings removed and crumbled
1 cup each low sodium chicken broth and beef broth
1 teaspoon dried sage
2 carrots - peeled and chopped
2 celery ribs - chopped
1/4 cup fresh parsley - chopped
2 cups canned chopped tomatoes, drained
Freshly grated Parmesan cheese
Freshly made creamy polenta
Heat a large dutch oven over medium heat.
Add the sausage. Stir until the sausage has browned lightly, about 7 to 11 minutes.
Add the onions, carrots, celery, and parsley.
Cook, stirring occasionally, for 5 minutes.
Add the remaining garlic and cook for 30 seconds.
Add the tomatoes, sage, beans and broth, and continue cooking for 30 minutes.
If you are able to get your hands on a Parmesan rind, throw it in while it is simmering.
Adjust the seasoning as desired with salt and pepper.
Serve over polenta.
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