Springy Cassoulet (ish) ! If you’re looking to update your dinner staples and you want it to be seasonal and you want it to feel fancy here you are.  We use @Bonafideprovisions bone broth to simmer our beans, which gives them more protein and SO MUCH FLAVOR because their broths use only the best ingredients, but you already know that if you’ve been around here for a while.  So grab some bone broth, dried beans and all the seasonal greens and make this dish.  #bonafidepartner #bonebroth #cassoulet #dinnerideas  1 pound dried cannellini beans 2 tablespoons kosher salt  1 tablespoon extra-virgin olive oil 1 pound mild chicken sausage (4 links) 2 medium leeks, diced  3 garlic cloves, minced ½ cup dry white wine, such as sauvignon blanc 3½ cups Bonafide Provisions No Salt Added Chicken Bone Broth (not sure how much we will need) plan to smash some beans to create thickness)  ½ pound asparagus, ends trimmed, cut into 3-inch pieces 4 sprigs fresh thyme 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper 2 tablespoons minced, tarragon, plus more for serving  2 tablespoons minced chives, plus more for serving  ½ cup frozen peas, thawed   Crusty bread, for serving (optional) 1. In a large bowl, cover the beans with 3 quarts of water. Stir in the salt. Let sit at room temperature for 9-12 hours. Drain and rinse beans.  2. Preheat the oven to 400°F with a rack in the center position. 3. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. Once the oil is glistening, add the sausages and cook, turning, until browned, about 5 minutes per side. Transfer the sausages to a plate. 4. Add the onion to the same skillet over medium heat and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. 5. Add the wine and simmer, scraping up any brown bits as you stir, until the liquid has almost all evaporated, about 3 minutes. Add the drained beans, Bonafide Provisions chicken stock, 1½ cups water, thyme, tarragon, salt, and pepper simmer until the beans are nearly tender, about 50-60 minutes.  6. Stir in the asparagus, and nestle in the sausages. 7. Transfer the skillet to the oven and bake for 60 minutes. Serve topped with herbs.