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French Cassoulet

6 cups water
1 beef bouillon cube
1 lb package great northern beans
1/2 thinly-sliced onion
2 cups thinly sliced carrots
1 cup chopped celery
1 28 oz can of whole tomatoes, undrained
1 bay leaf
1 tsp salt
1 tsp sugar
1/2 tsp thyme
8 oz salami, chopped in 1/2 inch pieces


Place water and bouillon cube in pot. Cover. On range top heating unit bring to a boil over medium heat. Add rest of ingredients, return to a full boil and boil 2 minutes.

Transfer pot to base. Simmer, covered, at Setting #3 for 8-10 hours. Add salami 30 minutes before serving and remove bay leaf. Keep warm for serving at Setting #2.

Makes 8 servings.


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