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

1. 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.
2. Meanwhile, open the canned beans into a colander, rinse, and drain briefly. Chop the thyme leaves, if using fresh.
3. 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