If you missed the recent debut of our new Cassoulet, here's your chance. Decadent, yes. Nourishing, absolutely! Gluten-free crumb topping, of course. Pasture-raised, regenerative bacon from Oakland's Cream Co. Meats, Mary's organic chicken and our own housemade Mild Italian Sausage (made with Marin Sun Farms pastured pork) combine with classic Navy beans -- cooked in bone broth of course -- vegetables, herbs, mild savory spices, and a bit of tomato. That intoxicating combination is topped with almond meal and parmigiano reggiano and baked for a crispy crusted, super-comforting casserole.
Ingredients: navy beans,* chicken,* chicken bone broth,* carrots,* celery,* onions,* bacon (pastured pork, sea salt, celery powder, cherry powder), sausage (pastured ground pork, onions,* pureed pork liver, parsley,* garlic,* fennel seeds,* Celtic sea salt, crushed red pepper chile flakes*), tomato paste,* Parmigiano Reggiano, white wine,* garlic,* almond meal,* Celtic sea salt, parsley,* rosemary,* thyme,* sage,* black pepper,* kombu, bay leaves* (*=organic)
Recipe is gluten-free and GAPS Diet-friendly.
**Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet protocol Introductory Diet.
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.
