I winged a makeshift cassoulet last night.

I cooked Italian sausage and boneless chicken breasts in olive oil. Removed
from pan. I then cooked garlic and onions in the remaining fat. I added a
little rosemary, oregano and thyme to the mix and then wilted it down. I
added the meat after cutting it appropriately. I cooked it down some more
until all became carmelized. Then I added a ton of sage, rosemary, thyme
and oregano plus salt and pepper and bay leaves. Sauted for a several
minutes on high heat. Two cans of diced tomatoes with juice next. Then
simmered for 5 minutes on highest heat then into a baking dish into which I
had laid down two cans of drained white beans.. Cooked at 325 for 90
minutes.

It was heaven. The beans were soft as down and creamy. The contrast with
the seasoned meat was divine It was easy and not nearly as fussy as a
classic French dish.

Next time I will add some dry wine to the dish before baking.



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