Recipes

Soak beans overnight, or for at least a few hours. Drain and transfer to a pot with the onion, bay leaf, thyme, parsley stems, and peppercorns. Bring to a gentle simmer and cook until beans are tender but still holding their shape, seasoning with salt halfway through. Remove and discard aromatics. Reserve beans with their cooking liquid.

Grill or sear the kielbasa until lightly charred, then slice into rounds. Toss the diced carrots with olive oil, salt, pepper, rosemary, and thyme. Roast at 350°F for about 15 minutes until just tender but still holding structure.

Preheat oven to 400°F. In a Dutch oven or baking dish, combine the cooked beans with some of their liquid, the sliced kielbasa, and the roasted carrots. Mix gently to combine.

Bake at 400°F for 45 minutes, then lower heat to 350°F and continue cooking for 45-60 minutes, until the liquid is reduced and creamy, the beans are fully tender, and the top is lightly set.

If making the crumb, toast panko in olive oil over medium heat. Add the garlic, red pepper flakes, and a pinch of salt, and cook until golden. Spoon the cassoulet into a serving dish and top with the warm crumb.