One Pot: Fuss-Free Cassoulet

1 tbsp vegetable oil
1/2 lb kielbasa sausage, cubed
2 onions, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1/2 tsp dried thyme
1/4 tsp pepper
pinch cloves
19 oz canned tomatoes
3/4 cup chicken stock
1 bay leaf
38 oz canned white pea beans, drained and rinsed

Topping:
2 tbsp butter
2 garlic cloves, minced
2 cups fresh bread crumbs
2 tbsp fresh parsley, chopped

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.

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 flavor.

Servings: 6
Source: Canadian Living magazine, Nov 95