Recipe: Cassoulet

Cassoulet

1 1/4 pounds boneless, skinless chicken breast or pork tenderloin, cut into 3/4-inch pieces
12 ounces 97% fat-free smoked sausage, cut into 1/2-inch slices
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped red bell pepper
4 to 6 teaspoons minced garlic, divided
4 cans (15 ounces each) Great Northern beans or 2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (14 1/2 ounces) diced tomatoes with roasted garlic
1 teaspoon dried thyme leaves
1 3/4 cups fat-free, reduced-sodium chicken broth
Salt and pepper, to taste
2 1/2 cups fresh whole wheat or white bread crumbs

Saute chicken and sausage in oil in Dutch oven until lightly browned, 8 to 10 minutes.

Add onion, bell pepper, and 3 to 5 teaspoons garlic; cook over medium heat 5 minutes. Stir in beans, tomatoes, thyme, chicken broth; season to taste with salt and pepper.

Combine bread crumbs and remaining garlic; sprinkle over top of bean mixture.

Bake, uncovered, at 350F. until crumbs are browned and beans are thickened, about 1 1/2 hours.

TIP: If desired, 3/4 cup dry white wine can be substituted for 3/4 cup chicken broth.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 8 servings (about 1 1/4 cups each)
Source: American Dry Bean Board