Shelly's Recipe

CASSOULET

Category: Soups

1 tbsp canola oil
1 (12 oz) pork tenderloin
1 small onion, about 4 oz
3 cloves garlic
12 oz kielbasa
2 (15 oz) cans pinto beans
2 tsp fresh thyme leaves or 1 tsp dried thyme
1/2 cup canned tomato sauce
1 cup chicken stock
Salt and freshly ground black pepper
Hot-pepper sauce
1 loaf crusty country French bread

Put oil in 12 inch saute pan over high heat. Cut pork tenderloin in half, lengthwise, then crosswise into chunks about 1 inch wide. Add to pan, stirring once or twice while you peel and quarter onion and peel garlic. Put both in a food processor. Pulse until onion is coarsely chopped. (Or chop by hand.) Add to pan and stir. Cut kielbasa crosswise into 1/2 inch-thick slices. Add to pan and cook for 2 minutes, stirring a few times.

Meanwhile, open canned beans into a colander, rinse and drain. Chop thyme leaves, if fresh. Add beans, thyme (if dried, crush between your fingers), tomato sauce, stock and salt, pepper and hot sauce to taste to the pan. Cover and cook 7 minutes, stirring a few times. Adjust seasoning as desired. Uncover for last 2 minutes to let sauce thicken slightly. Serve in shallow soup plates with the French bread. Serves 4