ITALIAN STYLE CASSOULET

Two recent visitors to my conceptional cyber vegetarian restaurant The Mocking Bird Cafe were a lovely European couple. The gentleman was a vegetarian from Italy and his lovely companion was a meat eater from France. He made the reservation to prove to her that food could be deliciously authentic without meat. I served them a good bottle of wine to warm their romantic spirits and then created and served them the following recipe:


Italian Style Cassoulet
                                                                    

Ingredients

1 cup dried cannellini beans or one 15 oz can drained & rinsed

1 bunch fresh sage coarsely chopped

1 bay leaf

1 tablespoon fennel seeds

9 cloves of garlic peeled and left whole

olive oil

2 cups Imported  Italian tomatoes crushed

1 cup white wine

1 1/2 red onions peeled and sliced 

1 small package  cremini mushrooms cut in half

2 bell peppers 1 red & 1 yellow

2 medium size yukon gold potatoes cooked & cut in quarters

4 Field Roast Vegan Italian Sausages or Lightlife vegetarian Italian sausages {available at your local health-food store, select supermarkets, & gourmet stores} 

Red pepper flakes to taste

salt & pepper to taste

 Soak the beans over night drain and cook according to package directions adding a tablespoon of olive oil, a few sage leaves, and a chopped tomato to the water, cook drain & set aside. You can substitute a can 15 oz can of drained & rinsed cannellini beans.

Fry the sausages in a non stick pan coated with olive oil until browned on all sides, then set aside. In a larger pan add some olive oil, garlic, bay leaf sauté until golden then add fennel seeds, red pepper flakes, onions, bell peppers. Cook till onions get some color and peppers soften but still have some bite. Add the rest of the sage, crushed tomatoes. & wine, prick the sausages with a tooth pick and add to pan. Stir sauce on top of sausages so they are somewhat covered so they can absorb the flavors of the other ingredients. Cook over med heat for about 10 more minutes. Put mushrooms in a small pyrex like a pie dish toss with a little olive oil & salt & pepper and broil until you can stick a fork through but don’t burn or over cook. Add mushrooms and beans cook for 5 minutes more then shut off stove and let cool for 5 minute,  then plate and serve with your favorite bottle of wine and crusty bread. Bon Appetit!