I planted one last clove of garlic today. I was rummaging through my eating garlic drawer and happened upon a last clove of elephant garlic a friend had given me from her garden this summer. Is it organic? I dunno. Will it produce here? Again, dunno.
But, I had one last large-ish container filled with potting soil that was moist and drained, so I ran out and planted it instead of chopping it into my dinner cassoulet.
Bob’s Favorite Cassoulet: This warm supper whips up fast. Its a meaty-veggie-over-brown-rice favorite that sticks to the bones!
- 4 Skagit River Ranch Andouille Sausages cut into 1″ rounds
- 1 large onion, sliced
- 2-4 garlic cloves chopped
- 1-2 Tablespoons chopped mixed fresh herbs like oregano, rosemary, thyme, savory (optional)
- 1-2 cups frozen or canned tomatoes
- 1/2 cup chicken broth (optional)
- 1-2 cups (or 1 can) navy beans
- 1 cup chopped chard or beet green stems (or any green you prefer, just adjust cooking time for stem stiffness)
- 2-4 fists full torn up chard or beet greens (same as with the stems)
Simmering Cassoulet
Saute chopped sausage until browned. Pour off all but about 1 T. oil. Add onions and chopped greens stems and saute until limp. Add herbs and chopped garlic and toss until release fragrance. Add tomatoes, beans and broth. (I add broth only if it seems dry.) Saute over medium-low heat for about 10-20 minutes to let flavors mix. Just before serving, stir in greens and cook until wilted.
Serve in steaming mounds over brown rice.
By-the-way, everything in tonight’s cassoulet is from my garden or the local farmer’s market…except the rice.
