Mastering Leftovers: Wild Rice, Cassoulet Beans and Heirloom Tomatoes

I had a guest who was about to head off on a road trip. A person can’t be sent out of my house without a few beans in them!

This is what was in the fridge and I believe it was appreciated it when it was all put together for him.

Heirloom tomatoes seem to be waning at my market but there still are some good ones. I chop them up roughly and add our Pineapple Vinegar, some really good olive oil, salt, pepper and basil and let the whole mess sit until needed. They get soupy but that’s a good thing. You can strain them and use just tomatoes but if you have grains, the tomato juice can moisten them.

In this case, I put the wild rice in a bowl, then added the tomatoes and finally cooked Cassoulet beans. I could have mixed them all together but I preferred to make a more composed “bulls-eye” presentation. I added a little more of the tomato liquid over the top.

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