This throroughly rich, full-flavored cassoulet features navy beans that have been soaked and cooked with kombu (sea vegetable), then combined with chicken, chunks of bacon and mild Italian sausage in our chicken bone broth with a bit of tomato, wine and fresh herbs. Topped and baked with a combination of breadcrumbs, almond flour and parimigiano reggiano, it makes for a hearty and deeply satisfying meal!
Ingredients: navy beans,* chicken,* chicken bone broth,* carrots,* celery,* onions,* bacon (pork, sea salt, celery powder, cherry powder), sausage (pork, white wine, sea salt, cane sugar, fennel, black pepper), gluten-free breadcrumbs (rice flour,* millet,* sorgum flour,* arrowroot,* xanthum gum), tomato paste,* parmigiano reggiano, white wine,* pork liver, garlic,* almond meal, Celtic sea salt, parsley,* rosemary,* thyme,* sage,* black pepper,* kombu sea vegetable, bay leaves* (*=organic)
Recipe is gluten-free.
Stovetop reheating: cut into pieces and place in a pan with a bit of broth or water. Lid the pan and gently steam over medium-low heat until it reaches desired temperature throughout.
Oven reheating: remove paper lid and cover with foil, then place in oven pre-heated to 325° for 30-40 minutes or until warm throughout.
