Cassoulet

• 1 1/2 c. dry navy beans
• vegetable cooking spray
• 1 whole medium chicken breast, skinned, boned and cut into bite-size pieces
• 1 (16 oz.) pkg. 90% fat free turkey polska kielbasa, sliced
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 large celery stalk, sliced
• 3 large carrots, sliced
• 1/4 c. chopped parsley
• 1/2 c. dry white wine
• 1 (8 oz.) can tomato sauce
• 1 tsp. thyme
• 1 tsp. salt

1. Rinse beans.
2. In 5-quart saucepot, heat beans and 6 cups water to boiling.
3. Boil 3 minutes.
4. Remove from heat.
5. Cover and let stand 1 hour; drain and rinse.
6. Return beans to saucepot.
7. Spray 10-inch skillet with vegetable cooking spray; add chicken, turkey kielbasa, garlic, onion and celery.
8. Over medium heat, cook until light brown.
9. Stir chicken mixture into beans; add carrots, remaining ingredients and 4 cups water.
10. Heat to boiling.
11. Reduce heat to low.
12. Cover and simmer 1 to 1 1/2 hours, stirring occasionally.

beans, vegetable cooking spray, chicken, turkey polska kielbasa, garlic, onion, celery stalk, carrots, parsley, white wine, tomato sauce, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371714 (may not work)