Let’s start with the best thing: THE SOX WON THE WORLD SERIES. So happy. I’m glad they did it in 6, instead of 7 because I wanted Halloween to just be Halloween. I thought there also would be lots ‘o parents trying to decide what to do if the Sox needed one more to win it. It’s a good time to be in Boston.
In completely unrelated news, sometimes the best tasting dishes are not the most photogenic. After indulging and falling in love with cassoulet in Paris I knew I had to make it at home, but it isn’t the prettiest food I have ever made. I loved it in Paris and couldn’t even come close to finishing it.
I made it myself and skipped the duck but used white beans, bacon, and sausage serving it with some bread for dunking. The beans are really filling and it can almost be done in one pot!
28 oz can white beans
1 1/2 cup vegetable broth
4 strips of bacon
3-4 chicken sausage links, cut in half.
1 tsp thyme
1 tsp tomato paste
1 -2 cups water (depending on how much broth you want)
Drain and lightly rinse the beans, adding them to a heavy pot with veggie broth over medium-low heat. Cook for 10 minutes.
Pan fry the bacon until cooked through and crisp.
Add sausage links, bacon, and thyme to the large pot.
Cook for 10 minutes and then finally add tomato paste. Add some water and cooking for another 10 minutes.
Serve with some French bread for dunking.
I love this. Cassoulet is maybe my new favorite comfort food! It’s super salty so I didn’t add any additional salt. I think the broth, tomato paste, and beans provide plenty of salt. I added the tomato paste and thyme so salt and pork wouldn’t be the only flavors.
The chicken sausage I used is already cooked so it just had to heat, but using a raw pork product would need to cook through completely.
Next week is PUMPKIN WEEK here on The Three Bite Rule. Have a happy weekend and see ya on Monday for some pumpkin favorites, after the Red Sox victory parade, of course!!