Cassoulet (AZ) Recipe

1 cup dried navy beans (see note below)
1 cup dried kidney beans
1 cup dried great Northern beans
2 quarts water
1 1/2 teaspoons Bouquet Garni or other non-salt herb blend
1/2 teaspoon dried thyme
1 (28-ounce) can whole tomatoes, mashed
1 pound mild Italian sausage, cooked, drained, and crumbled
1 1/2 cup diced ham
2 medium onions, diced
3 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 tablespoons chicken stock granules
Tabasco, to taste

Place the dried beans in a large stockpot, and cover with the water. Add the Bouquet Garni and thyme, and simmer for 1 hour. Add the tomatoes, sausage, ham, onions, carrots, celery, garlic, chicken stock granules, and Tabasco. Simmer for 1 to 2 hours, until the vegetables and beans are tender.

Note: Substitute 2 (14 1/2-ounce) cans of beans of each of the dried varieties listed above. Add the remaining ingredients, and simmer for 1 to 2 hours.

Yield: 8 to 10 servings

Tips From Our Test Kitchen:
The classic recipe for this French bean dish requires many more hours of preparation. This short-cut version is delicious and easy to make.