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I love cassoulet but it normally takes hours (sometimes days) to
make. Not this one. Many substitutions are possible including making this an all-sausage
cassoulet. It's also a good way to use up leftover lamb, goose, duck, or roast pork from
Sunday dinner, though the French (nor I) would ever use beef.
Ingredients:
- 12 to 14 ounces turkey kielbasa
- 12 to 14 ounces smoked pork butt, skin casing removed, or Canadian
- bacon
- 1 small onion, about 4 ounces
- 3 cloves garlic
- Two 15-ounce cans navy, Great Northern or other white beans
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 cup tomato sauce
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Hot-pepper sauce
- 1 loaf crusty country French bread
- Put a large deep heavy skillet over high heat.
Cut the kielbasa crosswise into 1/2-inch-thick slices and cut the pork butt into chunks
about 1/2 to 3/4 inch. Add the meat to the skillet and cook, stirring once or twice, while
you peel and quarter the onion and peel the garlic. Put both in a food processor. Pulse
until the onion is coarsely chopped. (Or chop the onion and garlic by hand.) Add to the
skillet and cook for 2 minutes, stirring a few times.
- Meanwhile, open the canned beans into a colander, rinse, and drain
briefly. Chop the thyme leaves, if using fresh.
- Add the beans, thyme (if using dried, crush between your fingers),
tomato sauce, stock, and salt, pepper, and hot sauce to taste to the skillet. (Go easy on
the salt initially. The ham may be salty.) Cover and cook for 7 minutes, stirring a few
times. Adjust the seasoning as desired. Serve in shallow soup plates with the French
bread.
Serves 4
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