Quick Cassoulet
- 12-14 oz. Turkey kielbasa
- 12-14 oz. smoked pork butt, casing removed, or Canadian bacon
- 1 small onion, about 4 ounces
- 3 cloves garlic
- 2 15-ounce cans navy, Great Northern, or other white beans
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- ½ cup tomato sauce
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Hot-pepper sauce
- 1 loaf crusty country French bread
Place a large, deep, heavy skillet over high heat. Cut the kielbasa crosswise into ½-inch thick slices and cut the pork butt into chunks ½ to ¾ 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 the food processor. Pulse until the onion is coarsely chopped. Add to the skillet and cook for 2 minutes, stirring a few times.
Meanwhile, open the cans of beans into a colander, rinse, and drain briefly. Chop the fresh thyme leaves. If using dried thyme, crush between your fingers.
Add the beans, thyme, tomato sauce, stock, and salt, pepper, and hot-pepper 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 seasonings.
Serve in soup plates with the French bread.
Bon appétit!
From the book Cooking to Beat the Clock, by Sam Gugino.
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