by Sue

Pair this easy-to-make cassoulet with a nice glass of wine for a relaxing dinner that will be a surefire hit with your family and guests.

Serves: 6
Cooking Time: 1 hr 10 min OR COOK IN A SLOW COOKER

1 tablespoon vegetable oil
1/2 pound Kielbasa sausage, cubed
2 medium onions, chopped
4 garlic cloves, minced, divided
2 carrots, sliced
2 celery stalks, chopped
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 pinch cloves
1 19-ounce can whole tomatoes
3/4 cup chicken stock
1 bay leaf
1 38-ounce can white pea beans, drained and rinsed
2 tablespoons butter
2 cups fresh bread crumbs
2 tablespoons fresh parsley, chopped


Preheat oven to 350 degrees F. In a large, oven-safe Dutch oven, heat oil over medium heat.

Cook sausage, onions, half the garlic, carrots, celery, thyme, pepper and cloves in the oil, 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.

In saucepan, melt butter over medium heat.

Add the remaining garlic and cook for about 2 minutes or until softened.

Stir in bread crumbs and chopped parsley; sprinkle over cassoulet.

Bake at 350 degrees F for about 30 minutes or until crusty and golden on top, bubbly and heated through.

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