Thyme Scented Three Bean Casoulet
1 pound of Italian sausage
1 1/2 cups of diced ham (I used honey but you can chose your flavor)
1/4 pound of chopped prosciutto
3/4 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
1 can cannellini beans
1 can garbanzo
1 can kidney beans or white beans
1 onion, finely diced
4 cloves of garlic, minced
1 pint of cherry tomatoes, halved
2 bay leaves
1/2 bunch of fresh thyme
1/2 bunch of fresh parsley
1 tsp salt and pepper each
1/4 tsp red pepper flakes
1/2 tsp paprika
1 cup of panko breadcrumbs
1 TBSP fresh lemon juice
In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
In the fat remaining in the skillet cook onions and garlic, stirring, until golden and tender. Stir in the cherry tomatoes, herbs, bay leaves, chicken broth, white wine and seasonings. Cook stirring occasionally to help break down the tomatoes, for about 10 minutes (pressing the tomatoes to release their juices). Stir in the beans and cook, stirring, until heated through. Discard bay leaf.
To Make the Topping:
Toast the breadcrumbs with a drizzle of olive oil along with the lemon juice in a medium saute pan over medium to low heat for 2-3 minutes. To prepare the cassoulet, Spoon half of the tomato and bean mixture into a 3 quart casserole dutch oven. Spread the ham and sausage over it, then top with the remaining bean mixture. Sprinkle with bread crumbs and cheese (if you prefer) then drizzle with olive oil. Bake at 350 for 45-50 minutes or until the sauce has thickened and the cheese has fully melted. Allow to sit for at least 15 minutes before serving.