Title: One Pot Fuss-Free Cassoulet
Categories: Sausage, Casseroles, Beans, French
Yield: 6 Servings
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
TOPPING:
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.
Source: Canadian Living magazine, Nov 95
From: Paul A Meadows
Traditional cassoulet generally has three meats: some kind of
sausage, poultry and pork, one of which is smoked. And dried pea
beans which need both soaking and long cooking, - JW
