Whole-Grain Bean and Turkey Cassoulet
Recipe courtesy of Food Network Kitchen
From Food Network Kitchen
This casserole is super flavorful, thanks to the turkey kielbasa, and packed with fiber, at 15 grams per serving (more than half the suggested[ daily intake!). Leftovers can be frozen for up to 1 month.]
- Cooking spray
- 1 medium onion, quartered
- 1 stalk celery, cut into 3-inch pieces
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 clove garlic
- 1 dried bay leaf
- 2 whole cloves
- 3/4 cup whole-grain breadcrumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 1/2 pound smoked turkey kielbasa, cut into 1/2-inch chunks
- 4 cups low-sodium chicken broth
- 1 pound farro (about 2 1/4 cups)
- Kosher salt
- Two 15-ounce cans low-sodium great Northern beans, rinsed and strained
- 1/2 cup crushed tomatoes
- 1/2 cup dry red wine
- Freshly ground black pepper
Special equipment: cheesecloth
Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside.
Cut a 12-inch square of cheesecloth, lay it flat and place the onion, celery, parsley, thyme, garlic, bay leaf and cloves in the center. Tie opposite corners of the cloth to make a packet; set aside.
Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside.
Heat the oil in a large Dutch oven or pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp around the edges, 8 to 10 minutes. (Take care not to let the kielbasa drippings burn; reduce the heat to medium-low if necessary.) Remove the kielbasa and set aside. Add the broth to the pot and scrape up any browned bits. Increase the heat to medium-high. Add 5 cups water; stir in the farro and 1/2 teaspoon salt and nestle the cheesecloth packet in the liquid. Bring to a boil, then partially cover and reduce the heat to simmer. Cook the farro, stirring occasionally, until tender, about 1 hour (it will just be visible above the liquid). Discard the cheesecloth packet. Stir in the beans, tomatoes, 1/2 cup water, wine, browned kielbasa, 1 1/2 teaspoons salt and a few grinds of black pepper and bring to a medium boil; cook until much of the liquid has been absorbed and the beans and farro are visible above the liquid, about 10 minutes.
Carefully transfer the mixture to the prepared casserole dish and top with the buttered breadcrumbs. Bake until golden brown and bubbling around the edges, 15 to 20 minutes. Serve hot.
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Recipe courtesy of Emeril Lagasse