I created this recipe for a contest run by one of my favorite restaurants, Mimi's. Unfortunately I didn't win the contest and my local Mimi's didn't make it through the pandemic. I do, however, think my recipe is pretty darn good! When I thought about the theme of this contest, I immediately envisioned comfort food that would appeal to both American and French culture and I quickly settled on this baked bean dish. In France, that would be the cassoulet, a hearty dish of duck and pork and beans; in America, the dish would feature a more tomato-based dish with some type of pork as the main meat. I combined the essence of both to make my own American version of cassoulet with chicken as the main meat accented with fresh Polish pork sausage and bits of ham. Since this was to be an American dish with a French accent, I cooked the beans with a more traditional tomato-based sauce.The hardest part of making this dish was the ten ingredient limitation. I had to make some hard decisions about what to eliminate. I made the assumption that salt and pepper were ingredients, so I had to come up with alternatives. The sausage and ham provided the salt and Herbs de Provence gave the dish it’s unique flavor. Garlic was essential so the flavor came from the fresh Polish sausage and the fire-roasted tomatoes with garlic. I hope you enjoy this dish as much as I do!

Since fall has been officially declared (even though we are still in the 90s here in Florida) my thoughts immediately went to making a hearty bean casserole. A cassoulet is comfort food that would appeal to both American and French culture. In France, cassoulet would be a hearty dish of duck and pork and white beans; in America, the dish would feature a more tomato-based dish with pork as the main meat. I combined the essence of both to make my own American version of cassoulet with chicken as the main meat accented with fresh Polish pork sausage and bits of ham. The sausage and ham provided the salt and Herbs de Provence give the dish it’s unique flavor. Garlic was essential so the flavor came from the fresh Polish sausage and the fire-roasted tomatoes with garlic. This is an absolutely delicious meal!

We made pulled pork dinner portions and froze them. We also make a french bean dinner called Cassoulet, which we normally make with lamb, and tried it with pulled pork instead of lamb and liked it.Here is the recipe for six dinners in one pan. Easy to make in dutch oven, air fryer or crock pot or slow cooker: prep and forget. The longer it simmers, the better it gets. Freezes well.

The way we cook dry red beans only takes an hour, and they don’t get mushy. They are great when you want to make a big batch of bean pork stew to freeze for future dinners with the special flavors of Herbs de Provence spice. Easy to make at home, it gives a magical flavor to otherwise bland dinners.#GlobalApron

It's a cool, gray day here, so a hearty stew seems perfect for dinner. Canned beans that have been in the cupboard for a while and a link of sausage from last week's grocery run seemed like a good place to start!This looks like a long list of ingredients, but they're pretty common pantry staples.And if you don't have some of the herbs/spices, no worries. Use what you got! ;)

I made a beautiful leg of lamb roast dinner for Sunday lunch,so come Monday I had loads of meat leftover so a quick and easy comforting October dinner.

This recipe is because all five of my granddaughters don't like their food mixed on certain dishes. I did not get a complete picture of everything on a plate.

A delicious warming stew, perfect for cold winter nights. The chorizo is the hero ingredient, but plenty of veggies keep this stew healthy and light.

This recipe is from Hubby's paternal 'Nana' (grandmother). We spoke on the phone twice before Hubby and I were wed and off to Germany. She was pure Irish, lilting accent and all. She gave me this recipe on our second phone call. I was so grateful and asked what I could give her. Her answer, a great-granddaughter! All the great-grandkids were boys and she longed for a girl. Sadly she passed away while we were in Germany... and sadder still we only have a son. I wish we could have met... I bet she would have had endless stories to tell! This has become our traditional Samhain dinner and a remembrance of Nana. This recipe is very different from others, which have carrots and potatoes. I asked Nana about the missing root veggies and she stated that it is meant to be served with Colcannon, a mashed potato and cabbage or kale dish, so didn't need them. Recipe is: © 2002-2022, Sheryl Ann Umstead-Kelly, All rights reserved.

This Chicken and Sausage stew has a lot of ingredients but they are mostly fresh vegetables. After the slicing up of the vegetables everything cooks together for a hearty full flavored broth based chicken stew. It's delicious on pasta, rice or potatos or served in bowls with crusty bread for dipping!

A stew from a recipe I used to make using portobello mushrooms, this kind of rich, meaty sauce is perfect for making venison sausages something extra special.