Turkey Cassoulet
Turkey Cassoulet
Part of the joy of cooking is learning new cooking terms from other countries. Cassoulet hails from the South of France, and is a long, slow cooked dish with white beans and some sort of meat. An early peasant meal, a steaming bowl of Turkey Cassoulet is perfect to chase the chill of a cold night.
1 ½-2 cups dried great northern beans (soaked, see directions below)
1 lb turkey sausage (or turkey tenderloins)
1 medium red/yellow/orange bell pepper
1 cup sliced celery
1 chopped onion
2-6 garlic cloves, pressed or minced
1 bay leaf
4 cups chicken broth (I used my Bone Building Broth)
1 14.5 oz can diced tomatoes, drained
¾ teaspoon salt (do not add until beans are TENDER!)
Put in the crockpot and cook all day, 8-10 hours, on low. Taste and adjust seasonings if necessary and enjoy!
Easy Method for Soaking Beans
Soak desired amount of beans in an equal amount of water to which you’ve added 2 Tbsp. raw vinegar (or fresh lemon juice). Cover and let sit at room temperature overnight (I put them in the crockpot). Although this might sound odd, this step will help you digest the beans better, allowing the full nutrients to nourish your system (with less issues!)
The next morning, drain the beans, discard vinegar water.
Cook as recipe directs - WITHOUT ADDING SALT, until the very end!