1 Pot: Fuss Free Cassoulet Recipe

• 1 Tbsp. Vegetable oil
• 1/2 lb Kielbasa sausage, cubed
• 2 x Onions, minced
• 2 x Garlic cloves, chopped
• 2 x Carrots, sliced
• 2 x Celery stalks, minced
• 1/2 tsp Dry thyme
• 1/4 tsp Pepper
• pn Cloves
• 19 ounce Canned tomatoes
• 3/4 c. Chicken stock
• 1 x Bay leaf
• 38 ounce Canned white pea beans, liquid removed and rinsed
• 2 Tbsp. Butter
• 2 x Garlic cloves, chopped
• 2 c. Fresh bread crumbs
• 2 Tbsp. Fresh parsley, minced

1. The traditional French dish takes days to prepare and contains a generous portion of high-fat meats.
2. By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour.
3. In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 min or possibly till onions are softened.
4. Add in tomatoes, breaking up with fork.
5. Add in chicken stock and bay leaf; bring to boil.
6. Add in beans; reduce heat and simmer for about 30 min or possibly till slightly thickened.
7. Throw away bay leaf.
8. Can be prepared to this point, cooled, covered and refrigerated for up to 1 day.
9. Or possibly freeze for up to 1 week; thaw in refrigerator for up to 36 hrs.
10. Add in 45 min to 1 hour to baking time.
11. Topping: In saucepan, heat butter over medium heat.
12. Add in garlic; cook for about 2 min or possibly till softened.
13. Stir in bread crumbs and minced parsley; sprinkle over cassoulet.
14. Bake in 350F 180C oven for about 30 min or possibly till crusty and golden brown on top, bubbly and heated through.
15. carbohydrate, very high source fibre, excellent source iron
16. Kitchen

vegetable oil, kielbasa sausage, onions, garlic, carrots, celery, thyme, pepper, tomatoes, chicken stock, bay leaf, white pea beans, butter, garlic, bread crumbs, fresh parsley

Taken from cookeatshare.com/recipes/1-pot-fuss-free-cassoulet-61212 (may not work)