Paul made this at Ray's cabin years ago. After a day of carpentry this was a welcome dish. Paul got this from Sunset. I've made a few enhancements here.
Serves 6 to 8.
242 calories per serving (16% from fat)
Obviously, the cooking times can be extended.
|Carrots||2 large (1/2 pound)||Thinly sliced|
|Red Bell Pepper||1 small (1/4 pound)||Julienned|
|Garlic||3 cloves||Minced or pressed|
Combine in 5- to 6- quart pan over high heat. 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.
|B.||stewed tomatoes||1 - 14.5 oz can|
|chicken broth||1 3/4 cups (14.5 oz can)|
|dry red wine||3 cups|
|thyme, dried||1 teaspoon|
|bay leaf, dried||1 leaf|
|black pepper||1/4 teaspoon|
|Tabasco sauce||1/4 teaspoon|
Add to the pot. Cover and simmer for 45 minutes to blend the flavors.
|C.||white kidney beans||2 - 14 oz cans||drained. Also known as cannellini beans.|
Add to the pot. Remove cover and simmer for 10 minutes.
|D.||turkey breast||1/2 breast||skinned, deboned, cut into 1/2-inch cubes|
|turkey kielbasa||1/2 pound||cubed|
Add to the pot. Simmer gently, uncovered until the turkey is cooked, about 10 minutes.