1-pot fuss-free cassoulet
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ½ | pounds | Kielbasa sausage, cubed |
| 2 | Onions, chopped | |
| 2 | Garlic cloves, minced | |
| 2 | Carrots, sliced | |
| 2 | Celery stalks, chopped | |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Pepper |
| pinch | Cloves | |
| 19 | ounces | Canned tomatoes |
| ¾ | cup | Chicken stock |
| 1 | Bay leaf | |
| 38 | ounces | Canned white pea beans, drained and rinsed |
| 2 | tablespoons | Butter |
| 2 | Garlic cloves, minced | |
| 2 | cups | Fresh bread crumbs |
| 2 | tablespoons | Fresh parsley, chopped |
Directions
TOPPING
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@...
Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 21:52:40 UT