As I mentioned with last week’s Roasted Carrot + Ginger Soup, I am in serious nesting mode. After all, what do you get when you combine colder weather + a woman who is 31 weeks pregnant? Comfort food. Lots of it. And an abundance of dreams about warm and inspired destinations. Like the South of France.

The sum total of the comfort food + inspired destination dreaming this week meant a foray into making Cassoulet for the first time. It turned out to be such a hit with my guys that I thought I’d share it with you. I am still dreaming of traveling to France {sooner rather than later} to once again drink in and eat up even more of the foodie inspiration that incredible country has to offer, but for now I have mason jars full of Cassoulet in my fridge to keep the dream alive.

Here’s the recipe for this hearty, heart-warming and flavourful dish:

THE INGREDIENTS:

1 lb bag of dried white beans such as Navy Beans, soaked in water overnight
30 slices double-smoked bacon
1 lb Andouille sausage {I bought mine at Whole Foods and it was fantastic}
1 large white onion
5-6 cloves garlic
1 head of celery
1 bulb of fennel
1 lb of carrots
12 cups organic chicken broth
1/2 bottle dry Chardonnay
3 Tbsp Herbs de Provence

THE METHOD:

After soaking beans in water overnight, rinse thoroughly and simmer in chicken broth, wine and herbs in a large stock pot for 1h. Meanwhile, lay out bacon slices on a cookie sheet {or two} and bake at 375˚F for 10-15 until browned but not too crispy.

Place sausage, onion and garlic cloves in an open roasting dish and bake in 375˚F oven for 30 minutes, turning once after 15 minutes. {I was lazy and chopped my onion and garlic after they were roasted, but you can definitely chop yours before roasting.}

Peel the carrots and chop along with celery and fennel. Using a small amount of the fat that rendered off the bacon, sauté the vegetables until softened. Cut the cooked sausage and bacon up into small chunks and combine with veggies, beans and broth in a large roasting pan.

Roast in the oven at 400˚F for 1 hour. Garnish with fresh or dried herbs and ENJOY!

Note: This makes a large batch, worthy of freezing a jar or two for later. If you would prefer not to have so much on hand, just cut the recipe in half.

Wishing you a cozy and comforting weekend, friends!

xo
s.