* Cassoulet Bean Stew
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Cassoulet Bean Stew


If you can, presoak the beans for a few hours, overnight or up to a day. Put the beans and their soaking water to a large pot–there is no reason to discard the soaking water. Bring the pot to a full boil for five minutes, before reducing the heat as low as you can possibly go so that bubbles will still appear. Depending on the size of your bean and the amount of time you have soaked them, they should be ready in between two or three hours.

  • 1 1b ground turkey                                                           2 large garlic cloves, chopped
  • 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
  • 1 (14.5oz) can stewed tomatoes
  • 1 3/4 cups reduced-sodium chicken broth
  • 1 16oz bag Ranch Gordo Cassoulet beans, presoaked and drained
  • 1/4 teaspoon black pepper                                               1 tsp salt
  • 1 (5-oz) bag baby spinach or baby arugula
  • 8 (3/4-inch-thick) slices baguette

Sprinkle turkey with a little salt and pepper and cook in a pan on medium-high heat, until cooked through. Set aside.

Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, turkey, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 1-3 minutes.

While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.

Serve stew with toasts. (Adapted from Gourmet, 01/07). Serves 6.

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