>>>>On 11/04/2016 9:15 AM, Paul M. Cook wrote:
>>>>> 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.


Had it for dinner and it was excellent, thanks for posting that.

Cheri