Estouffat With Duck Sausage

Ingredients

• ½ pound dried navy beans or Great Northern beans
• ¼ pound salt pork or smoked bacon, diced, or 1/4 cup duck fat
• 1 ½ pounds duck sausage
• 2 medium onions, chopped
• 1 large carrot, chopped
• 2 cloves garlic, crushed
• 1 ½ cups crushed tomatoes
• 1 bouquet garni
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    726 calories; 37 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 49 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 48 grams protein; 151 milligrams cholesterol; 1952 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place beans in bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight. Drain and rinse beans.
2. Preheat oven to 300 degrees.
3. In a heavy casserole slowly saute the salt pork or bacon until it is golden. Or heat the duck fat. Add duck sausage and saute until lightly browned. Remove duck sausage from the pan. Add onions and carrot to the pan and saute until onions are golden. Stir in the garlic.
4. Add tomatoes, return beans to casserole and add bouquet garni. Add two cups water and several generous grindings of black pepper. Add two cups boiling water. Slice duck sausage into chunks 1 inch thick and add it.
5. Cover casserole and place in oven. Bake for 2 hours. Remove bouquet garni, season to taste with salt and pepper and serve.

2 hours 15 minutes