Recipe: Quick and Easy Cassoulet

Quick and Easy Cassoulet

1 (16-ounce) can Black Beans, drained
1 (16-ounce) can Navy Beans, drained
1 (16-ounce) can Dark Red Kidney Beans, drained
1 pound turkey polska kielbasa, diagonally sliced into 1-inch pieces
1 (15-ounce) can tomato sauce
1-1/2 cups thinly sliced carrots (about 3 medium carrots)
2 small onions, thinly sliced and separated into rings
1/2 cups dry red wine or beef broth
2 tablespoons brown sugar, firmly packed
2 tablespoons fresh thyme leaves or 1-1/2 teaspoons dried leaves
2 cloves garlic, finely chopped

Heat oven to 375F.

Mix all ingredients in ungreased 3-quart casserole.

Cover and bake about 1 hour or until hot and bubbly and carrots are tender.

Suggestion: Serve with a thick slice of lightly buttered rye bread and a cold tossed salad.

Source: Michigan Bean Commission