quick cassoulet

2 T olive oil
1 lb pork tenderloin, cut into 1-inch cubes
1/2 lb kielbasa, cut into 1/4 inch coins
3 boneless, skinless chicken thighs (about 3/4 lb) cut into 1-inch pieces
1 can whole peeled tomatoes, drained and coarsely chopped
1 large clove garlic, chopped
1 c dry red wine
2 cans cannellini beans, drained and rinsed
1/4 t salt
1/8 t cayenne pepper

In a large heavy-bottom pot, heat 1 tablespoon of the oil over medium-high heat. Brown pork on all sides for about 4 minutes. Remove pork to a plate and reserve. Add kielbasa and cook for 4 minutes, turning halfway through cooking, until nicely browned. Remove to another plate and reserve.

Add remaining tablespoon of oil to pot and cook chicken for 4 minutes, turning halfway through cooking. Break up tomatoes and add along with garlic, cook for 3 minutes, stirring to loosen up any browned bits from bottom of pot. Add wine, simmer for an additional 2 minutes.

Add in beans, salt, cayenne and reserved kielbasa. Simmer for 5 minutes. Just before serving, stir pork back in pot and heat through.