Shelly's Recipe

CASSOULET

Category: Chowders

12 oz turkey kielbasa
12 oz smoked pork butt, skin casing removed, or Canadian bacon
1 small onion
3 cloves garlic
2 15-oz cans white beans
2 tsp thyme, fresh, or 1 tsp dried thyme
hot pepper sauce
1/2 cup tomato sauce
salt, to taste
1 cup chicken stock
freshly ground black pepper, to taste
1 loaf French bread

Heat a deep heavy skillet over high heat. Cut the keilbasa crosswise into 1-inch slices and cut the pork butt into 1-inch chunks. Add the meat to the skillet and cook until browned, stirring once or twice. Remove from the skillet from the heat.

Quarter the onion and put it and the garlic in the bowl of a food processor fitted with a metal blade. Pulse until the onion is coarsely chopped. Add to the skillet with the meat, return to the heat, and cook for 2 minutes, stirring.

Rinse and drain the beans. Chop the fresh thyme leaves. Add the beans, thyme, tomato sauce, stock, salt and pepper and hot pepper sauce to taste to the skillet. Cover and cook for about 7 minutes, stirring, or until heated through and well mixed. Serve with French bread. Serves 4