Hearty Cassoulet

We weren't sure what a "cassoulet" was, so we looked it up.  It's a recipe made with meat and white beans that is cooked in a casserole dish.  This was aptly named.  It also made it onto the "ways to cook dried beans that we can have again" list!  Give it a try and see if you agree.

Hearty Cassoulet

4 cloves garlic

1/4 cup chopped parsley

1/4 cup sliced scallions

1/2 teaspoon thyme

1/4 teaspoon salt

1/4 teaspoon pepper

4 chicken thighs, skinned (we used drumsticks this time, and didn't skin them)

1 teaspoon olive oil

3 carrots, sliced

1/3 cup tomato paste

1 cup water

2 (16 oz) cans cannelini, rinsed and drained

2 ounces Canadian bacon, diced (we used ham)

Combine garlic, parsley, scallions, thyme, salt and pepper; rub onto chicken and let set 10 minutes.  Heat oil in skillet and cook carrots for 5 minutes.  Transfer carrots and chicken to baking dish.  Combine tomato paste and water.  Add to dish with beans and bacon.  Stir.  Cover and bake at 400° for 35 minutes.  If desired, sprinkle with additional parsley before serving.  Serves 4.