January 1994 issue of Sunset Magazine

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.

A. Onion 1 large Chopped
Carrots 2 large (1/2 pound) Thinly sliced
Red Bell Pepper 1 small (1/4 pound) Julienned
Garlic 3 cloves Minced or pressed
Water 1/2 cup prep

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.