Quick Cassoulet

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 4 ounce bread french
• 45 ounce cannellini beans rinsed drained canned
• 14.5 ounce canned tomatoes diced drained canned
• 0.5 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 0.3 cup brandy 
• 0.5 cup wine dry white
• 16 inch duck sliced ()
• 2 tablespoons garlic minced
• 16 inch lamb loins sliced ()
• 1 cup beef broth fat-free
• 2 tablespoons olive oil 
• 1 cup onion finely chopped
• 16 inch pork sausage sliced ( 8 ounces)
• 0.3 teaspoon salt 
• 5  thyme sprigs 
• 1.5 tablespoons butter unsalted

Equipment

• food processor
• frying pan
• paper towels
• oven
• slotted spoon
• dutch oven
• cheesecloth

Directions

1. Preheat oven to 32
2. Heat a large Dutch oven over medium heat.
3. Add oil to pan; swirl to coat.
4. Add sausages; cook 6 minutes, stirring frequently.
5. Remove sausages from pan using a slotted spoon; drain. Wipe pan with paper towels, leaving browned bits on bottom of pan. Coat pan with cooking spray.
6. Add onion and next 5 ingredients (through salt); cook 8 minutes, stirring occasionally.
7. Add wine and cognac; bring to a boil. Cook 10 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
8. Place thyme sprigs, bay leaves, and cloves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
9. Add cheesecloth bag, broth, beans, and tomatoes to vegetable mixture; stir to combine. Return sausages to pan; stir. Bring mixture to a boil, and remove from heat.
10. Place bread in a food processor; pulse 10 times or until fine crumbs measure 2 cups. Melt butter in a large skillet over medium-high heat.
11. Add crumbs to pan; saut 5 minutes or until golden, stirring frequently.
12. Sprinkle crumbs evenly over bean mixture.
13. Bake at 325 for 40 minutes. Discard cheesecloth bag before serving.