Recently I decided to make my take on a French Cassoulet, or bean stew.
My inspiration was two grilled chicken legs.
Here is what I came up with.
1 cup dry white beans, covered with water and soaked overnight; canned beans don't absorb the flavor as well
6 slices of bacon fried crisp in a large and heavy pan with a tight lid, save the rendered grease
2 previously cooked chicken legs, meat removed from the bone; the original used duck but that is out of my price range
3 small pork sausage, browned and cut in half; use what you have or like , I had some good breakfast sausage and used them
1/2 onion, chopped
1 carrot, chopped
2 cloves garlic, diced
1/2 stalk celery, diced
Saute the above vegetables in the rendered bacon grease
Add in the drained, soaked beans and the meats
Sprinkle with 1/2 tsp thyme
Add chicken broth to cover; I used homemade but canned works
Stir well. Cover with a tight fitting lid.
Simmer for about three hours until the beans are done and the stew thickens. Add more broth if it thickens too soon. I had my pot sitting on a heat diffuser so it wouldn't stick. You could also cook in the oven or in a slow cookr. Adjust time as necessary.
When done, serve with a crusty bread and fruit.
