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. |
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| 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. |
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| 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. |
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| 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. |
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