THANKSGIVING CASSOULET

Living outside of the US has sure made me overly sentimental, sappy and homesick for the holidays … Being with my family for Thanksgiving and all of our traditions-- cooking, napping, feasting, going to the movies and walking by the beach – this time spent together is so wonderful. Not just because of my Dad’s famous pumpkin pie, although this confection is bar-none the tops!

This year is a bit different and I’m thankful to be right where I am – with the amazing D, being away from our “regular life” and into a different swing. Traveling together for this long period has been the craziest way to start a marriage – all the ups, downs, in-betweens, glorious moments, projectile vomiting, exploring, problem-solving, compromising and knowing that each other is really all we’ve got over here – all this has glued us together more than ever. I am so thankful. That being said, it is Thanksgiving is here (we are about a half day ahead of Pacific Standard time), in our little apartment in Panjim. I did the best I could to honor the intent of the autumnal flavors with the mostly tropical options here.

What did I arrive at? A white bean cassoulet smothered in fresh dill and served with a nice crusty roll. I went mad at the little grocery down our street when I discovered thyme, oregano and basil – at 80 rupees a bottle, I decided to buy them all for this non-Indian dish. We were short on cranberry sauce, stuffing and gravy – but this nourishing meal warmed our hearts all the way. Happy Thanksgiving!

White Bean Thanksgiving Cassoulet

(serves 4)

1 heaping c dried white beans

4 small red onions, roughly chopped

4 cloves garlic, minced

6 carrots, diced small

1 red pepper, diced

10 green olives, roughly chopped

½ tsp dried thyme

1 tsp cumin

2 tbsp apple cider vinegar

1 vegetarian bouillon cube or 1 cup vegetable broth

1 glug olive oil

salt and pepper to taste

fresh dill and green onions for garnish

Rinse soaked beans and place in a pot with 1 liter of water. Cook on medium-high until done, but still toothsome (about an hour). Strain and set beans aside. In a large pot, sauté onion in the glug of olive oil for about 3 minutes. Add carrots, bell pepper, cumin, salt, pepper, and thyme and cook on medium-low heat for another 5 minutes.

Next, add bouillon cube and 1 cup of water or 1 cup of vegetable stock and vinegar. Finally, add cooked beans and continue to simmer on low heat for another 10 minutes – so that all flavors are melded. Add salt and pepper to taste.

Garnish with a liberal smattering of fresh dill and green onion with a crusty roll. Tuck in and feel so thankful.