Recipe: Smoked Sausage Skillet Cassoulet

SMOKED SAUSAGE SKILLET CASSOULET

1 smoked sausage (kielbasa), about 12 to 16 ounces
1 large onion, thinly sliced
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 medium apple, cored & chopped
1 teaspoon dried rosemary
3/4 teaspoons dried sage
1 (14 1/2-oz.) can diced tomatoes in juice
1 (15 oz.) can Great Northern beans, drained
1 (10 oz.) package frozen baby lima beans, thawed
1 cup chicken broth
1 1/2 tablespoons tomato paste
1 1/2 cups seasoned croutons
1/3 cup chopped fresh parsley

In large heavy skillet, saute onion and garlic in oil over medium-high heat.

Stir in apple, herbs, tomatoes, beans, broth and tomato paste. Stir to blend well. Add sausage. Bring to a boil, cover, reduce heat to a simmer and simmer for 20-30 minutes until thoroughly heated.

Serve topped with croutons and chopped parsley.

Servings: 6
Source: National Pork Board