Oh My Potluck!

Good recipes to share with friends.

Song & Dance Cassoulet

When I first made this I told my BFF that it was so simple and easy that he could easily do it too. He then saw that I had the knife out and asked if there was cutting involved. Once I told him there was a couple things I had to cut he told me it wasn’t easy unless all it involved was opening cans and putting them into a pot. I think he was in a sour mood because he’s definitely made this recipe numerous times since then.

Photo courtesy kubasa (via flickr)

To be honest, I’ve never had a proper Cassoulet but this one looks much more appetizing than some of the freaky dog-poo-sausage containing cassoulets I found with a Google image search. Just saying. Naturally this reminds me of a road trip I took a few years ago. We passed through a northernly Alberta town called Mundare. Here they have the “World’s Largest Kielbasa Sausage.” At one point during our road-side dinner break at some M&M enthused cafe (actually called M&M’s Kozy Kitchen… even though I think the Ms come from the owners’ names) a couple of women near us asked us where we were from (in small-towns they all know you are not from there). When we said Calgary one of them inquired, “have you seen the giant sausage yet? It’s the World’s Largest Kielbasa!”

At this point the other one snickered, “you mean the giant shit!” And it was kind of true. The giant Kielbasa kind of looked like a giant turd parked in the centre of this tiny town. Anyway, there’s a lot of Ukrainian and Polish influence up in northern Alberta so it all makes sense, somehow.

How about you just put on an awesome playlist and forget that I ever brought up bodily functions and food. I figure since this recipe takes under 10 minutes to prepare you’ll have time to be a little silly, sing a little song, make a little noise, get down tonight… kind of like that.


Or watch it from youtube.

Song & Dance Cassoulet

Makes about 10 side-dishes or 5 healthy meal-sized servings.

  • 1 can (10 3/4 ounces) condensed cream of wild mushroom soup
  • 1 can (10 3/4 ounces) condensed tomato soup
  • 1 cup water
  • 1 can (16 ounces) small white beans, rinsed and drained
  • 3/4 pound kielbasa, cut into 1/2 inch slices
  • 1 1/4 cups yellow onion, chopped (about 1 onion)
  • 3/4 pound soft-skinned potatoes (about 4 small potatoes; Yukon Gold, Yellow Finn or red-skinned all work well), quartered
  • 1 cup carrots, cut into 1/2 inch pieces (about 3 medium)
  • 1 1/2 teaspoons snipped fresh thyme leaves
  • 1/8 teaspoon pepper
  • 1 bay leaf
  1. In a 4-quart (4 litre) saucepan, combine soups and waters. Add beans, kielbasa, potatoes, carrots, thyme, pepper and bay leaf. Over medium heat bring to a boil, stirring occasionally.
  2. Reduce heat to low. Cover, cook 25 minutes or until vegetables are tender, stirring occasionally.
  3. Cool completely before covering and storing in the refrigerator. Prepare a day ahead of time and allow the flavours to really mingle. Take it to the potluck and simmer on the stove for 20 minutes or in the microwave for 10 minutes at medium-low power.
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This entry was posted on September 4, 2012 by in Budget, Quick And Easy, Soup, Stew & Chili and tagged , , , , .

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