Meat Balls Cassoulet

Rinse the dry white beans under cold water and sort through them to remove any debris or discolored beans.

Place the rinsed beans in a large pot with 5 cups of water and bring to a boil, then reduce heat and simmer for 45-50 minutes until beans are tender but not falling apart.

While beans cook, combine the ground beef and pork sausage meat in a large skillet over medium-high heat, breaking up the meat with a spoon as it cooks for 6-8 minutes until no pink remains.

Add the chopped onion, celery, and minced garlic to the cooked meat and cook for 3-4 minutes until the vegetables begin to soften.

Stir in the Worcestershire sauce, basil leaves, oregano leaves, and paprika, mixing well to distribute the seasonings throughout the meat mixture.

Add the canned tomatoes with their juice to the meat mixture and stir to combine.

Drain the cooked beans, reserving the cooking liquid, and add the beans to the meat and tomato mixture.

Pour the reserved bean cooking liquid into the mixture along with 2 cups additional water, then add 1½ teaspoons of salt and stir well.

Add the sliced carrot to the cassoulet and bring the mixture to a gentle simmer over medium heat.

Reduce heat to low and simmer uncovered for 60-70 minutes, stirring occasionally, until the cassoulet thickens and the flavors meld together.

Taste the cassoulet and adjust seasoning with remaining salt as needed.

Serve the cassoulet over hot cooked rice, spooning the rich bean and meat mixture generously over each portion.