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One Pot Fuss-- Free Cassoulet

pork

1 tablespoon vegetable oil
1/2 pound kielbasa sausage; cubed
2 onions; chopped
2 cloves garlic; minced
2 carrots; sliced
2 stalks celery; chopped
1/2 teaspoon dried thyme
1/4 teaspoon pepper
pinch cloves
1 can (19 oz) tomatoes
3/4 cup chicken stock
1 bay leaf
2 cans (19 oz) white pea beans; drained and rinsed
----TOPPING----
2 tablespoons butter
2 cloves garlic; minced
2 cups fresh bread crumbs
2 tablespoons fresh parsley; chopped

The traditional French dish takes days to prepare and contains a generous portion of high-fat meats. By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour. In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, 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. [Can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Or - Freeze for up to 1 week; thaw in refrigerator for up to 36 hours. Add 45 minutes to 1 hour to baking time.] Topping: In saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley; sprinkle over cassoulet. Bake in 350ºF oven for about 30 minutes or until crusty and golden on top, bubbly and heated through. Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate, very high source fibre, excellent source iron Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Magazine - November, 1995

Yield: 6 servings

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