2 Tbsp. Canola Oil
2 Lbs. sausage (out of casings)
4 Slices thick cut bacon, cut into strips
1/4 Cup garlic
1 Red pepper, seeded and julienne
2 Cups Fennel
2 Cups sweet onion
1/4 Cup Brandy
2 Quarts Chicken Stock
2 Cups canned tomato (no juice)
2 Cans White Beans (rinsed)
Peppers, chips, sour cream, herbs for garnish
Heat a large cast iron pot over medium-high heat.
Add oil.
Add in sausage and bacon, brown them and break into bite-sized bits.
Once browned, remove meat with slotted spoon and set aside, leaving fat in pan.
Turn heat to medium low and add in garlic, onion, fennel and red onion.
Season with salt. Stir. Sweat until onions are translucent and vegetables are wilted — about eight minutes.
Add in brandy and reduce au sec. Add in chicken stock and canned tomato.
Bring to a boil then reduce to summer for 35 minutes.
Add in white beans and adjust seasoning.
Serve hot with garnishes.
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