Lean Living Tips

Cassoulet with Chicken or Duck

Ingredients
- 1 lb dried white beans
- 8 cups cold water
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 cups onion, chopped
- 1 (3-inch) piece celery, cut into thirds
- 3 fresh thyme sprigs
- 1/2 bay leaf
- 3 whole cloves
- 3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
- 1/4 teaspoon whole black peppercorns
- 1 (14-oz) can stewed tomatoes, finely chopped with juice
- 4 chicken or duck legs (1 3/4 lb total)
- 1 to 2 tablespoons olive oil
- 1 lb cooked pork or chicken sausage, cut crosswise into thick slices
- 2 cups coarse fresh bread crumbs (preferably from a baguette)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper

Preparation
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.

Drain in a colander.

Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.

Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.

Source: foodista.com