Cassoulet

By kathleentirpak

Ingredients

• 1/2 pound mild breakfast sausage,
• hand-rolled into 3/4 inch balls
• 1/2 pound pork loin, cut into 1/2 inch cubes
• 2 Tablespoons reserved drippings from above meats
• 1 medium sized chopped yellow onion
• 1 clove minced garlic
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 7 ounce can tomatoes, chopped and un-drained
• ( or about 1 cup fresh chopped tomatoes )
• 1/2 cup dry white wine ( or apple juice )
• 15 ounce drained can ( each ) navy and garbanzo beans
• ( or 1 can navy beans )
• 2 teaspoons beef bouillon ( or 1 cube )
• 1 teaspoon thyme
• 1 bay leaf ( optional )

Preparation

Step 1

Stir-fry sausage balls in wok or heavy skillet at medium-high heat. Remove from pan. Add pork and fry until light brown. Reserve drippings ( or add 2 tablespoons oil. ) Saute vegetables. Add wine or juice and bouillon. Add beans, herbs, and meat. Bring to a boil, cover, and cook on low for 45-60 minutes, until vegetables are soft and meats are heated through.