Cassoulet

Cassoulet

I made this for a French feast that we had with friends.  It's based on the authentic French stew, but as usual I altered it a bit to make it a lot more lean.  Most traditional cassoulets would have include pork, pork sausage, or duck, but I used chicken and chicken sausage to save calories.  Serve with some warm crusty bread.

-1 lb great northern beans, soaked overnight

-6 cups water

-2 cups chicken broth (or white wine would be more authentic)

-2 Tbsp tomato paste

-1 onion, diced

-4 carrots, diced

-4 stalks celery, diced

-6 cloves garlic, minced

-2 bay leaves

-1 tsp dried rosemary

-1 tsp dried oregano

-1 tsp dried thyme

-1/4 tsp red pepper flakes

-2 tsp salt

-1 tsp pepper

-1 (15 oz) can diced or stewed tomatoes

-1 lb chicken, cooked and shredded

-1 lb chicken sausage, cooked and sliced

In large pot, saute onion, carrots, and celery for 5 minutes, over medium heat.  Add garlic, continue to saute 1 minute.  Add broth, water, soaked and rinsed beans, tomato paste, bay leaves, rosemary, oregano, thyme, red pepper flakes, salt, and pepper.  Bring to a boil, reduce heat and simmer until beans are tender (about 1 hour).  Stir in tomatoes, chicken, and sausage.  Pour stew into a baking dish and bake at 350 for 1 hour (or I put it in the slow cooker on low for 2-3 hours).  Garnish the top with fresh parsley, serve, and enjoy.