Fava Bean and Sausage Cassoulet

Ingredients

Dried fava beans

2 cups

Sausage (your choice of pork, chicken, or turkey)

1 pound, sliced

Onion

1 large, chopped

Carrots

2, diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Chicken broth

4 cups

Tomato paste

2 tablespoons

Bay leaf

1

Thyme (fresh or dried)

1 teaspoon

Salt

to taste

Pepper

to taste

Breadcrumbs

1 cup

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Soak the dried fava beans in water overnight. Drain and rinse before using.
2. In a large pot, cook the sausage over medium heat until browned. Remove from the pot and set aside, leaving the rendered fat in the pot.
3. In the same pot, add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
5. Return the sausage to the pot and add the soaked fava beans, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 1 hour, or until the beans are tender.
6. Preheat the oven to 375°F (190°C).
7. Transfer the cassoulet to a baking dish and sprinkle the breadcrumbs evenly over the top.
8. Bake for 15 minutes, or until the breadcrumbs are golden and crispy.
9. Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.