Twenty-Minute Cassoulet

• 1 lb. smoked sausage, cut in half and sliced
• 1 cup sliced celery
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dried rosemary leaves, crushed
• 2 (15.5 oz.) cans great northern beans, drained and rinsed
• 1 (15.5 oz.) can light red kidney beans, drained and rinsed
• 1 (14.5 oz.) can diced, peeled tomatoes, undrained
• 1 tsp. brown sugar
• 1/4 cup sliced green onion
• water to desired consistency

1. Brown sausage and set aside.
2. Reserve 1/2 teaspoon drippings in a large saucepan and add celery, onion, garlic, thyme and rosemary. Cook and stir 5 minutes or until vegetables are tender. Add cooked sausage and remaining ingredients except green onions. Bring to a boil.
3. Reduce heat; cover and simmer 10 minutes or until thoroughly heated.
4. Top each serving with sliced green onions.
5. Makes 8 (1 cup) servings.

sausage, celery, onion, garlic, thyme, rosemary, great northern beans, light red kidney beans, tomatoes, brown sugar, green onion, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=40235 (may not work)