This is my poor man’s Cassoulet, some day I’ll make the real thing, but Cassoulet is rather labour intensive. So for a cold Sunday afternoon, I cooked up a smoked ham hock and kielbasa with lentils, white beans and carrots and lots of chicken stock. As the beans and lentils cook the sauce becomes very creamy and rich. I will be making this again, but probably not until next winter.
This link is a more authentic version.