Round 2 : French Stew

Ingredients

• 8 ounces bacon 
• 2 servings pepper black freshly ground
• 0.3 cup breadcrumbs 
• 30 ounce beans red drained and rinsed canned
• 2 teaspoons canola oil 
• 0.5 cup chicken broth 
• 1 tablespoon parsley fresh chopped
• 2 tablespoons garlic chopped
• 2 servings kosher salt 
• 2  plum tomatoes chopped
• 2  mild sausage links to package directions and coin cut into 1/2-inch-thick rounds
• 4  roasted tomato halves 
• 1 tablespoon butter unsalted
• 1 medium onion yellow chopped

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
2. Meanwhile, in a small skillet over medium heat, melt the butter.
3. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
4. To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
5. Cook the bacon in a large skillet, working in batches, until it is crisp.
6. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
7. Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat.
8. Add the onions and cook until they are soft, about 5 minutes.
9. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn.
10. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.