CASSOULET MEXICAN STYLE BUT JUST AS WONDERFUL!

CASSOULET.- A rich, slow cooked dish from the South of France that contains meat, pork skin and white beans, many variations can be made with this recipe based on the meat at hand, your diet and the addition or not of vegetables. I have a basic recipe which I make but many times I will go and make changes as I mentioned before and today I made a Mexican Style Cassoulet with Chicken and Chicken Stock, Chorizo, Ham, Swiss Chard, Pico de Gallo, Carrots and any other veggie I happen to run across and feels right.

Another very acceptable version can be made for vegetarians or vegans without any animal products quite easily using vegetable stock after cooking the hard vegetables (I cooked some chicken backs I had saved specially to have fresh stock and shredded some of the meat they had or if you have cooked chicken or take out chicken, leave some meat on the bones and save them in the freezer to use later) and use your favorite beans, large or small white beans and your choice of vegetables. Of course, there's also Soy Chorizo, Tempe, etc. which can also be incorporated. This recipe freezes well so you can make it ahead and keep it until needed.

For the basic Cassoulet Mexican Style you will need:

1/2 K Swiss Chard, hard stalks removed the rest cut in small pieces and the leaves cut in strips
1/4 Cup Olive Oil
1 medium Onion, chopped fine
2 Roma Tomatoes, chopped fine
2 Tbl Cilantro Leaves, chopped fine
5-6 Garlic cloves, chopped fine
Salt and Fresh Ground Pepper to taste
450 g of White Beans, your choice (can use canned), cooked
1/4 Cup Carrots, cooked, chopped in small cubes
1 1/2 Cup Stock, chicken / vegetable, beef, your choice
2 Tbl Parsley Leaves, finely chopped for topping at service
1-2 Tbl White Wine Vinegar

First put the olive oil into a hot pan over medium-high heat and add the Swiss Chard stalks (reserve the leaves), onion, garlic, salt and pepper, stir until the vegetables soften some, stirring.

Now add the Swiss Chard leaves, the beans, the stock and stir until the leaves wilt. Lower the heat and allow to cook for a couple of minutes to allow the flavors to marry and the Swiss Chard is tender and the stock starts to thicken, about 5 more minutes, it should thicken a little but still remain juicy.

Remove from the heat and add the Parsley and vinegar and stir. Taste and adjust seasonings as needed. Enjoy!

NOTE: As I said I also added some Chorizo and Ham and these I added at the beginning so they would enjoy the onions and garlic flavors.

Hope you will try this dish which is both satisfying and can be made very economically or to follow the type of diet that you desire.