Flageolet Casserole

Serves 6 to 8

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2 cups dried flageolet (or white) beans, picked over and rinsed

6 cups broth (chicken or vegetable) or water

1 bay leaf

1 teaspoon of coarse salt, several grinds of fresh pepper

2 tablespoons olive oil

1 large onion, minced

10 cloves garlic, minced fine

½ cup coarsely chopped turnip (1 medium)

1 cup coarsely chopped peeled rutabaga (½ a rutabaga)

1 carrot, thinly sliced

½ cup celery, finely minced

6 sun-dried tomatoes, minced, or 1 tablespoon tomato paste

1 teaspoon dried thyme leaves

1 smoked duck breast, skin removed (and reserved) and sliced thin or sub thick pieces of smoked turkey

2 to 3 turkey, duck, or chicken sausages, sliced into 1- to 2-inch pieces

1/3 cup bread crumbs

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1. In a heavy-bottomed pan or Dutch oven, place the beans and broth, bay leaf, salt, and pepper. Bring to a boil, turn down to a simmer, and cook until the beans are just tender. Add broth to cover beans throughout simmering. (Precooking the beans can be done up to a day ahead of making this dish.)

2. Heat oven to 300 degrees. Heat olive oil in Dutch oven until it shimmers. Add the onions and cook until lightly browned.

3. Add the garlic and cook 2 to 3 minutes more, stirring often. Add the turnip, rutabaga, carrot, and celery and stir. Season with salt and pepper. Add the beans and their cooking liquid along with the tomatoes and thyme. There should be enough liquid to barely cover the beans and vegetables. Bring to a gentle simmer, cover, and place in oven for 45 minutes.

4. Turn oven to 425. Uncover the casserole. Place the duck (or turkey) skin on a baking sheet and surround with the sausage pieces. Place baking sheet on lower shelf of oven and cook sausages until they are browned. Remove pan from oven and add the browned sausages along with the sliced smoked duck (or turkey) to the casserole. Reserve the rendered duck and sausage fat. Stir the bread crumbs into 2 to 4 tablespoons of the rendered fat and sprinkle on the top of the casserole. Bake an additional 15 to 25 minutes, until the crust is well browned and the casserole is thickened and bubbly.

Per serving (based on 8): 410 calories, 31 grams protein, 40 grams carbohydrates, 5 grams sugar, 14 grams fat, 21 milligrams cholesterol, 1,112 milligrams sodium, 9 grams dietary fiber.EndText