Perhaps, as I have, you have been wondering just what exactly is a "cassoulet"? While it isn't exactly the most burning question I have to deal with, it has come up again and again over the past few months as I've searched the world for interesting bean recipes. Finally this afternoon, I could not stand it any more. I broke down and did the unthinkable: I looked it up in the dictionary.
According to Random House Webster's College Dictionary, Second Edition (one of my favorite dictionaries, by the way), a cassoulet is "a white-bean stew containing pork, garlic sausage, preserved goose, etc." Hmmm. In this alleged cassoulet, we find black beans instead of white beans, although it meets the sausage and garlic tests if you indulgently fail to notice that the definition says "garlic sausage," not sausage and garlic.
OK, so it's stretching things a bit to call it a "cassoulet." Who cares? It's an interesting concoction using a variety of fun ingredients in a way I've not seen before. When you serve it to your family, you can explain that it's really a black-bean stew masquerading as a cassoulet. I'll bet they've never had that before.
Hearty Fiesta Cassoulet
- 1 pound angel-hair pasta, uncooked
- 2 14 1/2-ounce cans tomatoes, diced
- 2 15 1/2-ounce cans black beans
- 4 1/2 cans water
- 2/3 cup frozen corn
- 9 ounces smoked sausage, thinly sliced
- 2 1/4 teaspoons garlic salt
- 1 teaspoon red pepper flakes (optional)
- 2 Tablespoons grated Jack cheese (optional)
In a large saucepan, combine all ingredients. Add 4 1/2 cans of water, using can from diced tomatoes. Stir well. Bring to a low boil, cover, reduce heat and simmer for 10 minutes.
To serve, ladle into soup or chowder bowls. Garnish with grated red pepper and Jack cheese, if desired.
Makes 12 servings.
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