Hummingbird Estate

Featured Recipe

Smoked Sausage and White-Bean Cassoulet

Perfect with the Hummingbird Estate 2022 Syrah.

Serves 6 · Prep 15 minutes · Cook 45 minutes

Ingredients

• 1 pound smoked sausage, sliced
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can diced tomatoes, drained
• 3 cans cannellini beans, drained and rinsed
• 1½ cups chicken broth
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 1 bay leaf
• ½ teaspoon smoked paprika
• Salt and black pepper
• ½ cup breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons chopped parsley

Directions

1. Preheat the oven to 375°F.
2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
3. Brown the sliced sausage for approximately 5 minutes. Transfer it to a plate.
4. Add the onion, carrots and celery. Cook for 6–8 minutes, until softened.
5. Add the garlic and tomato paste and cook for another minute.
6. Stir in the tomatoes, beans, broth, thyme, rosemary, bay leaf and smoked paprika.
7. Return the sausage to the pot. Season with salt and pepper and simmer for 10 minutes.
8. Combine the breadcrumbs, melted butter and parsley. Sprinkle the mixture over the cassoulet.
9. Bake uncovered for 20–25 minutes, until bubbling and golden on top.
10. Remove the bay leaf and allow the cassoulet to rest for 5 minutes before serving.

Serve the Syrah at approximately 55–60°F.