Recipe: Almost Cassoulet

Bean Stew
rec.food.cooking/Diane M. Ferrell/1997

If you've got the ham bone, cook a pot of white or pinto beans

2 cups dry beans (I use pinto)
1 ham bone (other meat, if desired, such as a small soup bone with meat, and the
chicken back or breast with skin)
some pieces of ham, if desired
1 med-large onion, chopped
5 to 6 cloves garlic, minced
3 stalks celery, leaves included, chopped
1 pint whole tomatoes, crushed
black pepper to taste
olive oil

Heat up a small amount of olive oil in a heavy skillet to medium high and saute the onion and celery together. Add the garlic and continue sauteing until the garlic is just golden. Remove from heat and set aside.

Clean the beans and wash thoroughly. Place in a heavy 6 qt pot, cover with about 8 cups of water and bring to a rolling boil. Continue boiling for about 1 hour.

Add the ham bone, chopped ham and the other meat. Add the sauteed veggies and the tomatoes. Stir to mix well. Cover the ham bone with water. Reduce heat to a gentle simmer, cover and cook until the beans are well done, about 3-4 hours.

This is almost like a Cassoulet, but not quite since I use pinto beans. Serve with chopped avocado, chopped fresh tomato, and some grated cheese--we used parmesan. Very good.