White Bean Cassoulet with Sausage and Rosemary

Rinse the white beans and sort through to remove any debris. Place in a large bowl and cover with cold water by at least 5 centimeters. Allow to soak for 8 hours or overnight at room temperature.

Drain and rinse the soaked beans, then transfer to a large stockpot. Cover with fresh cold water by 5 centimeters. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer.

Cook the beans, skimming any foam that rises, for 1 to 2 hours until they are tender but still hold their shape. Drain and set aside.

While the beans cook, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large heavy skillet over medium-high heat until the butter is foaming.

Add the sausage links to the skillet, arranging them in a single layer. Cook without moving for 3-4 minutes until deeply browned on the bottom, then turn and repeat on all sides. Remove to a plate and set aside.

When cool enough to handle, slice the browned sausage into 2-centimeter rounds and set aside.

In the same skillet with the rendered fat, add the remaining butter and olive oil over medium heat. Once melted, add the diced yellow onion, carrot, and celery.

Cook the aromatics, stirring occasionally, for 8-10 minutes until the onion is translucent and the vegetables begin to soften and caramelize at the edges.

Add the minced garlic and cook for 1 minute until fragrant. Season with half the salt and black pepper.

Transfer the sautéed aromatics to a large Dutch oven or heavy-bottomed pot. Add the cooked white beans, sliced sausage, tomato sauce, and water. Nestle in the rosemary and thyme sprigs.

Bring the mixture to a gentle simmer over medium heat, then reduce to low. Cover partially and cook for 45 minutes to 1 hour, stirring occasionally, until the beans are very tender and the broth has thickened.

Remove the herb sprigs. Taste and adjust seasoning with the remaining salt and additional black pepper as desired.

Remove from heat. The cassoulet should have a rich, thick consistency. If the broth seems too thin, mash some of the beans against the side of the pot and stir to thicken.

Ladle into deep bowls and serve hot, allowing the rosemary-infused broth to warm through completely before enjoying.