FAUX CASSOULET

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Beans, whether they are baked, braised with meats, tossed into sauteed greens, or mixed with grains and vegetables, provide a satisfying meal for people all over the world. The classic combination of chickpeas and greens is found throughout the Mediterranean and South Asian cuisines. Small amounts of meats, combined with vegetables and beans give us stews from the Spanish, Portuguese, and French, and let us not forget good old Baked Beans from the American North East. These dishes have nourished and sustained families for generations.
A bang load of nutrition and economic considerations may be the reason but sublime, gastronomic satisfaction and over all deliciousness has kept beans bubbling on our stoves.
Cassoulet is the classic French casserole, choke full of white beans, duck, sausages, and pork, all smothered and baked up with duck fat, known as confit. It can take up to 3 days, and, yes, the end result is quite amazing. However, a few short cuts, and substitutes can make a lovely, easy and healthier dish. By all means, indulge in the preparation of the original when you feel inspired, but for those times when you want it now, and, maybe,a little more often, without clogging your arteries, this version will satisfy.The aromas and flavors  will please your taste buds while nourishing your heart.

RECIPE
Serves 4

2 cans 15 oz white beans
1/2 cup whole wheat breadcrumbs
2 tablespoon olive oil
4 skinless chicken legs, drumstick and thigh separated
1 large onion chopped
2 medium carrots diced
4 stalks celery chopped
6 clove garlic  minced
1/2 teaspoon rosemary
1/2 teaspoon thyme
salt and pepper
1/2 cup white wine
1/2 cup chicken stock
1/2 cup water
1/2 lb. smoked turkey sausage
2 tablespoons parsley minced

Preheat oven to 350.
Mash half of the beans, mix it with the remaining beans, and set aside.
Mix the breadcrumbs with 1 tablespoon oil and toast in a hot skillet until golden, for about 2 minutes, and set aside.
Heat the remaining oil, add the chicken and brown for 2 minutes per side. transfer to a plate and set aside.
Add the vegetables to the skillet and saute on a low flame for 10 minutes, until soft.
Add the the herbs and seasonings.
Add the wine, increase the heat and reduce by half, while stirring the contents, for about 1-2 minutes.
Add the broth, the water, the sausage, the beans and the reserved chicken, and bring to a boil.
Remove from the stove  and top with the breadcrumbs and the parsley.
Bake in the oven and 350 for 20 minutes.
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