Cassoulet

January 1994 issue of Sunset Magazine

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Paul made this at Ray's cabin years ago. After a day of carpentry this was a welcome dish. I think Paul got this from Bon Appetit, but who knows?  I've made a few changes here.

In 5- to 6- quart pan over high heat, combine:

• 1 large onion, chopped
• 2 large (1/2 lb total) carrots, thinly sliced
• 1 small (1/4 lb) red bell pepper, julienned
• 3 cloves garlic, minced or pressed
• 1/2 c water

Stir often until browned bits stick in pan. Add another 1/2 c water, scrape browned bits free, and boil until vegetables begin to brown. Repeat 1 or 2 more times, until vegetables are richly browned. Don't cheat this step, the browned vegetables add a lot of flavor to the cassoulet.

Add and simmer, covered, for 45 minutes to blend flavors:

• 1 can (14.5 oz) stewed tomatoes
• 1 3/4 c (14.5 oz can) chicken broth
• 3 c dry red wine
• 1 tsp dried thyme
• 1 dried bay leaf
• 1/4 tsp black pepper
• 1/4 tsp Tabasco sauce

Add and simmer, uncovered, 10 minutes:

2 cans (each 14 oz) white kidney beans (cannellini), drained

Add and simmer gently until chicken is cooked, about 10 minutes:

• 1 half turkey breast, skinned, boned, and cut into cubes
• 1/2 lb turkey kielbasa, cubed

Serves 6 to 8. 242 cal (16% from fat)
Obviously, liberties can be taken with cooking times.

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