Cassoulet a Faux-Faux

Alright.  So this isn't really a cassoulet.  You don't bake it, it's a one-skillet dish.  And there's no duck confit; instead smoked sausage and prosciutto add depth of flavor.  BUT it utilizes classic elements of French cooking such as a mirepoix (a blend of carrot, celery, and onion), thyme, bay leaves, there are beans, and so it's a sort of faux cassoulet.  A cassoulet a faux-faux!

You will need:

One length of smoked sausage, sliced in bite sized pieces
8 oz of finely diced prosciutto
1-8 oz can of tomato sauce (NOT Italian, plain tomatoes)
1-8 oz can of cannellini or Great White Northern beans
1-8 oz can of navy beans
1 large carrot, peeled and sliced
2 ribs of celery, sliced
1 small red onion, diced
2 cloves garlic, finely diced
2 bay leaves
1 tsp dried thyme
1 tsp black pepper
1 TBSP dried parsley
Salt to taste

Make it:

1. Saute carrots, celery, onion, garlic, and prouscioutto in a dollop of olive oil until onion start to clear.

2. Add smoked sausage and continue to fry until the sausage starts to render its juices into the pan, about 5 minutes.

3.  Add everything else (except salt) to the pan, stir, cover, and simmer for about 15 minutes.

4. Remove the bay leaves and salt to taste.

I like to serve this with naan or a similar flat bread to sop up all of the delicious tomato sauce from the bowl.  Hope you enjoy it!