This recipe was originally made for Sea Bass, or Barramundi / Bronzino, but you can use any protein such as chicken breast, salmon steaks (shown here) or Pork Chops, and it makes an elegant weeknight meal.

In our neck of the woods, if you ask someone what’s for supper they’ll say, “I’m gonna make a pot of white beans and cornbread”. It’s just what it is. It’s in the top 3 staples of every self respecting southerner there is. So here’s how I do mine. It’s bare bones but so good.

This is my simplified (and much lighter & faster) version of the French Classic, Cassoulet.The Andouile (or any sausage of your choice), has a light amount of heat and this dish needs not much more to make a really nice comfort-food - light and good even in summer!PS: If you like it with a bit more heat: Use Andouille and 2 or more Chorizos!

I make them all of the time where i live we love our beans. You can add sausages if you want but you will have to add more water.

Finished product. :)

My house smells so heavenly right now. The soup is in the final meld stage of cooking. This is an easy workday soup. Put the beans on when you wake up, turn them down when you leave for work, and add the veggies when you get home.

I, for the life of me, cannot cook beans on the stovetop without them being crunchy or mushy. The crockpot cooks them perfectly!

High in protein