cassoulet
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Cassoulet lite

Traditional cassoulet is a fearsome thing to make with a long list of ingredients and requiring hours of slow cooking. This version is simpler to make and easier on the arteries.

Serve with French bread to mop up the juices. Add a salad and a light dessert for a hearty supper or casual dinner.

  • 1 large onion, chopped
  • 2 large carrots, thinly sliced
  • 1 small red bell pepper, julienned
  • 3 cloves garlic, minced
  • 1½ cups water, divided

In a large pan over high heat, combine vegetables with 1/2 cup of water. Stir often until water is evaporated and brown bits begin to adhere to the pan. Repeat two more times with another 1/2 c water each time.

  • 1 can (14 oz) stewed or diced tomatoes
  • 1 can (14 oz) chicken stock
  • 2/3 cup dry red wine
  • 1 tsp dried thyme leaves
  • 1 dried bay leaf
  • 1/4 tsp ground pepper
  • 1/4 tsp Tabasco sauce

Add to pot and simmer, covered, for about 45 minutes to blend flavors.

  • 2 cans (14 oz each) cannellini, drained
  • ———
  • 1 lb boneless chicken breast or thighs, cut in 1-inch cubes
  • 1 turkey kielbasa (12 oz), cubed
  • 1 tsp salt

Add beans and simmer, uncovered, for 10 minutes.

Add chicken and sausage. Simmer until chicken is cooked, about 15-20 minutes.

Ladle into bowls and serve.

Servings: 6

Credits: Sunset magazine, January 1994.