Northern Bean and Sausage Cassoulet

Ingredients:

1 pound dried northern white beans
1 pound sausage (such as smoked sausage or kielbasa), cut into small pieces
1 onion , chopped
2 carrots, chopped
2 stalks celery, chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
4 cups chicken or vegetable stock
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Chopped fresh parsley (for garnish)

Instructions:

Rinse the dried white beans with cold water and remove any residue. Place in a large pot, cover with water and soak overnight. Alternatively, you can use the quick soak method: bring beans and water to a boil, then remove from heat and allow to soak for 1 hour. Drain and rinse the soaked beans before using them.
In a large saucepan or heavy-bottomed pot, heat some oil over medium heat.Add the sausage slices and fry until golden brown. Remove sausage from pot and set aside.
In the same pot add the chopped onion, carrot, celery and chopped garlic. Sauté until the vegetables are tender and the onion is translucent.
Add the tomato paste and cook for another minute.Add the soaked and drained beans to the pot along with the browned sausage, chicken or vegetable stock, bay leaf, dried thyme, and dried rosemary. Stir well to combine.
Bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer until the beans are tender and cooked through, about 1.5 to 2 hours.Stir occasionally and add more broth or water if necessary to maintain desired consistency.
As soon as the beans are cooked, remove the bay leaf and season the cassoulet with salt and pepper.
Serve the bean and sausage cassoulet hot, garnished with freshly chopped parsley.
This hearty and aromatic dish is perfect for colder weather. Enjoy your Northern Beans and Sausage Cassoulet!