Pot Au Feu

I rarely have a plan when I cook. I just start doing stuff when I am hungry and see where it leads. Today I sauteed two chopped onions in olive oil in my Dutch oven and added a cup of Israeli cous cous. I added the two jars of leftover bean stock I had in the fridge and I chopped up three stalks of celery and added sprinkles of red chili pepper flakes. Then I added salt and my leftover beet, potato, and cabbage salad. I chopped up a few strips of frozen bacon and dropped them into the hot pot. It simmered, bubbling gently for 30 minutes, thick and pink from the beets. I have had three small bowls of it while waiting for my husband to arrive home. It's the best pot au feu I have ever made.