Easy Cassoulet

1/2 lb. any sausage you like - sliced
2 to 3 pork chops - or 2 ham hocks
2 boneless chicken breasts - cubed
1 onion - chopped
1 bell pepper - chopped
3 cloves garlic - chopped 
Two 15-ounce cans navy, Great Northern or other white beans
1 tablespoon Italian seasoning 
1 can Rotel Tomatoes
3 cans Chicken broth
Salt and Black Pepper 
Tabasco 
1 loaf crusty country French bread 

If using ham hocks, boil them in the chicken broth until
tender and remove the meat from the bone.  Set aside.

In a heavy pot, Saute the sausage, chicken and pork chops, 
if using them, - until cooked.  Add chopped onion, 
bell pepper and garlic.  Saute until veggies are tender.
Add the chicken broth and include the ham from the ham hocks.

Meanwhile, open the canned beans into a colander, rinse, 
and drain briefly.

Add the beans, Rotels, Italian seasoning, salt, pepper, 
and Tabasco to taste. 
(Go easy on the salt because the ham and sausage may be salty.) 

Cover and cook for 10 minutes, stirring a few times. 
Adjust the seasoning as desired. Serve in shallow soup plates 
with the French bread. 
Serves 4-6