The New Year’s cassoulet turned out to be a bit of a bear as a leftover. The lovely crust disappeared, and the beans soaked up any remaining broth and became rather dry. It still tasted great, but it definitely wasn’t as much fun to eat as when it was fresh.
What to do? Make a soup! I figured the beans wanted more liquid, plus some vegetable to make them less dense and rich. So I piled an entire bunch of curly kale into the soup pot with a container of chicken broth from the freezer and some olive oil, and let it braise for a while until the leaves were nice and tender. Then I just scraped all the remaining cassoulet into the pot, topped up with water, and emptied in a can of diced tomatoes.
It turned out beautifully. Some of the beans kept their shape, while others dissolved and thickened the broth. The flavor in the beans and sausage melded with the kale, while the tomatoes brightened the whole thing and added some much needed acidity.
We ate the entire batch over the next three days. Very tidy.