1-Pot Fuss-Free Cassoulet

| Next >>

Title: 1-Pot Fuss-Free Cassoulet
Yield: 6 Servings
Categories: Sausages, Casseroles


1 tb Vegetable oil
1/2 lb Kielbasa sausage, cubed
2 Onions, chopped
2 Garlic cloves, minced
2 Carrots, sliced
2 Celery stalks, chopped
1/2 ts Dried thyme
1/4 ts Pepper
pn Cloves
19 oz Canned tomatoes
3/4 c Chicken stock
1 Bay leaf
38 oz Canned white pea beans,
-drained and rinsed

2 tb Butter
2 Garlic cloves, minced
2 c Fresh bread crumbs
2 tb Fresh parsley, chopped

The traditional French dish takes days to prepare and contains a generous
portion of high-fat meats. By using sausage only, preparation time, fat and
calories are all cut down without sacrificing flavour.

In large Dutch oven, heat oil over medium heat; cook sausage, onions,
garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5
minutes or until onions are softened. Add tomatoes, breaking up with fork.
Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and
simmer for about 30 minutes or until slightly thickened. Discard bay leaf.

[Can be prepared to this point, cooled, covered and refrigerated for up to
1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours.
Add 45 minutes to 1 hour to baking time.]

Topping: In saucepan, melt butter over medium heat. Add garlic; cook for
about 2 minutes or until softened. Stir in bread crumbs and chopped
parsley; sprinkle over cassoulet. Bake in 350F 180C oven for about 30
minutes or until crusty and golden on top, bubbly and heated through.

6 servings for $13.20CDN [Nov 95]

Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate,
very high source fibre, excellent source iron

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #342

From: "Paul A Meadows"

Date: Sat, 14 Dec 96 21:52:40 UT