Rabbit Cassoulet

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Rabbit Cassoulet
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1 lbs. dry Great Northern Beans, cooked or 32 ounces canned beans
15 oz. stewed tomatoes, undrained
1 large red onion, chunked
2 garlic clove, smashed
2 tbsp chile powder
2tbsp cumin
Dash salt
rabbit cut into bite-size pieces, boiled or cooked in microwave
2 bell peppers in chunks

Put cooked beans into large pot; add tomatoes, cumin, chili powder, onion, salt, garlic and rabbit (or other meat). Simmer 10 minutes to heat thoroughly.

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