- 1 Tbsp unsalted butter
- 1 cup(s) panko breadcrumbs, plain
- 1/2 cup(s) fresh parsley, chopped
- 1 Tbsp olive oil
- 1 1/2 cup(s), chopped uncooked onion(s)
- 12 oz cooked chicken sausage(s), diced
- 2 cup(s) shredded carrot(s)
- 6 tsp garlic clove(s), chopped
- 46 1/2 oz canned navy beans, small white or cannellini, rinsed, drained
- 14 1/2 oz canned diced tomatoes, fire roasted variety, undrained
- 1 cup(s) reduced-sodium chicken broth
- 2 Tbsp fresh thyme, chopped
- 1 leaf/leaves bay leaf
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 5 oz uncooked kale, baby variety
- 2 Tbsp Dijon Mustard
- 1 spray(s) cooking spray
Preheat oven to 375°F. Coat bottom of 13- X 9-inch baking dish with cooking spray.
In a small skillet over medium heat, melt butter; add panko and cook, stirring constantly until lightly browned, about 2 to 3 minutes. Transfer panko to a small bowl; let cool and then stir in parsley.
In a large saucepan, heat oil over medium heat; add onion and cook, stirring occasionally, until onions are softened, about 5 minutes. Add sausage; cook, until lightly browned, about 8 to 10 minutes. Add carrots and garlic; cook just until carrots are crisp-tender, about 2 to 3 minutes.
Add beans, tomatoes, broth, thyme, bay leaf, salt and pepper; increase heat to high and bring to a boil. Add kale and stir mixture just until kale is wilted, about 2 minutes; stir in mustard.
Pour bean mixture into prepared baking dish: sprinkle with panko in an even layer. Cover with foil and bake 15 minutes; remove foil and bake until cassoulet is heated through and top is crusty and golden brown, about 5 to 10 minutes more. Slice into 12 pieces and serve. Yields 1 piece per serving.
- If you prefer a drier casserole, drain the diced tomatoes before use and/or only use 3/4 cup broth.