Whole-Grain Bean and Turkey Cassoulet

Step 1

Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside.

Step 2

Cut a 12-inch square of cheesecloth, lay it flat and place the onion, celery, parsley, thyme, garlic, bay leaf and cloves in the center. Tie opposite corners of the cloth to make a packet; set aside.

Step 3

Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside.

Step 4

Heat the oil in a large Dutch oven or pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp around the edges, 8 to 10 minutes. (Take care not to let the kielbasa drippings burn; reduce the heat to medium-low if necessary.) Remove the kielbasa and set aside. Add the broth to the pot and scrape up any browned bits. Increase the heat to medium-high. Add 5 cups water; stir in the farro and 1/2 teaspoon salt and nestle the cheesecloth packet in the liquid. Bring to a boil, then partially cover and reduce the heat to simmer. Cook the farro, stirring occasionally, until tender, about 1 hour (it will just be visible above the liquid). Discard the cheesecloth packet. Stir in the beans, tomatoes, 1/2 cup water, wine, browned kielbasa, 1 1/2 teaspoons salt and a few grinds of black pepper and bring to a medium boil; cook until much of the liquid has been absorbed and the beans and farro are visible above the liquid, about 10 minutes.

Step 5

Carefully transfer the mixture to the prepared casserole dish and top with the buttered breadcrumbs. Bake until golden brown and bubbling around the edges, 15 to 20 minutes. Serve hot.