1 1/2 cups dried flageolets
water for soaking
water or stock
1 tsp olive oil with a dash of toasted sesame oil
1/4 lb smoked turkey sausage, cut on the diagonal into 1/2 in slices
1/4 lb pork tenderloin, cut into 1 in squares 1/2 in thick
1/4 lb chicken thigh meat, cut the same size as pork
1 medium sweet onion, chopped
2 cloves garlic, peeled and chopped
1/2 cup chardonnay
8 oz can tomato sauce
1 tsp fresh tarragon, or 1/2 tsp dried
1 tsp fresh thyme leaves, or 1/2 tsp dried
1/4 tsp salt
Make the bouquet garni out of 2 cloves garlic, slightly crushed,
4 sprigs parsley, 2 sprigs thyme, 1 bay leaf, and 2 cloves, tied
together in cheesecloth.
Cover beans with water and soak overnight or bring to a boil and
soak for 1 hour. Drain.
In a large saucepan, cover the beans with fresh water or stock,
add the bouquet garni, and bring to a boil. Turn the heat down
and simmer 1 hour, or until tender. Drain, discarding the bouquet
garni, and transfer the beans to a 2 quart glass casserole dish.
Preheat the oven to 350 F. Heat a large nonstick skillet over
medium-high heat and add 1/2 tsp of the oils. Brown all the meat
and transfer it to the casserole. Pour in the other 1/2 tsp of
oil and saute the onions for 1 minute, then add the garlic. Continue
sauteing until the onion is tender, stirring so that it doesn't
scorch. Remove the skillet from the heat. Stir in the wine, tomato
sauce, tarragon, thyme, and salt. Pour the sauce over the beans
and meat in the casserole and gently stir together. Bake, covered,
for 1 hour. Serves 4.