Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
1/2 lb Kielbasa sausage, cubed
2 Onions, chopped
2 Garlic cloves, minced
2 Carrots, sliced
2 Celery stalks, chopped
1/2 ts Dried thyme
1/4 ts Pepper
pn Cloves
19 oz Canned tomatoes
3/4 c Chicken stock
1 Bay leaf
38 oz Canned white pea beans,
-drained and rinsed

--------------------------TOPPING-------------------------------
2 tb Butter
2 Garlic cloves, minced
2 c Fresh bread crumbs
2 tb 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 350F 180C oven for
about 30 minutes or until crusty and golden on top, bubbly and heated
through.

6 servings

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