Flageolets and Sausage

• Olive oil spray
• 1/2 onion, halved and thinly sliced
• 3 garlic cloves, chopped
• One 14-ounce can flageolets, Great Northern beans, or cannellini beans
• 1 teaspoon dried thyme, or 1 tablespoon chopped fresh
• 1/2 teaspoon celery seeds
• Sea salt and freshly ground black pepper
• 2 or 3 large sausage links (1/2 to 3/4 pound)
• 1 small zucchini, thinly sliced
• 3 medium tomatoes, chopped

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the onion and garlic in the pot.
4. Drain and rinse the beans and add to the pot, making a smooth layer.
5. Sprinkle with the thyme and celery seeds and season with salt and pepper.
6. Place the sausage on the beans.
7. Toss in the zucchini, top with the tomatoes, and again, season with salt and pepper.
8. Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9. Serve immediately.
10. Calories: 373
11. Protein: 24g
12. Carbohydrates: 29g
13. Fat: 19g
14. Cholesterol: 40g
15. Sodium: 875mg
16. Fiber: 9g

olive oil spray, onion, garlic, flageolets, thyme, celery seeds, salt, sausage links, zucchini, tomatoes

Taken from www.epicurious.com/recipes/food/views/flageolets-and-sausage-378805 (may not work)