Recipe - 1-Pot: Fuss-Free Cassoulet

1 tablespoon Vegetable oil
One half pound Kielbasa sausage, cubed
2 Onions, chopped
2 Garlic cloves, minced
2 Carrots, cut or sliced up
2 Celery stalks, chopped
One half teaspoon Dried thyme
One fourth teaspoon Pepper
pn Cloves
19 ounce Canned tomatoes
Three fourths cup Chicken stock
1 Bay leaf
38 ounce Canned white pea beans,
drained and rinsed

TOPPING
2 tablespoon Butter
2 Garlic cloves, minced
2 cup Fresh bread crumbs
2 tablespoon Fresh parsley, chopped

The traditional French dish takes days to prepare and contains a generous
portion of highfat 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 for $13.20CDN [Nov 95]

Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate,
very high source fibre, excellent source iron

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini