There are many different recipes for cassoulet, but this one is simple and flavorful. Serve it as a main course or as a side dish. The bread crumbs add a crisp texture to the soft beans.

INGREDIENTS

  • 5 slices bacon, cut into 1/2-inch- thick slices
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • One 14.5-ounce can crushed tomatoes
  • Two 14.5-ounce cans cannellini beans, rinsed and drained
  • 2 cups fresh bread crumbs
  • 3 tablespoons butter, melted
  • 1/2 cup coarsely chopped fresh parsley

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F.
  2. In 3½-quart Dutch a oven, over medium heat, add the bacon and brown. Remove with a slotted spoon to a a plate and reserve, leaving the fat in the pot.
  3. Add the onions and sauté for several minutes until soft. Add the garlic and sauté for 2 minutes more. Add the broth, tomatoes, beans, and bacon and stir.
  4. In a medium bowl, toss the bread crumbs with the melted butter and parsley. Set aside.
  5. Transfer the Dutch oven to the oven and bake, uncovered, for 15 minutes. Meanwhile, in a medium bowl, toss the bread crumbs with the butter and parsley and set aside.
  6. Remove the Dutch oven from the oven, sprinkle over bread crumbs, and return to the oven for 10 minutes, or until the top is golden brown. Serve in warmed bowls.