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1-Pot: Fuss-Free Cassoulet
Yield: 6 Servings
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
2 Tbsp butter
2 garlic cloves, minced
2 cup 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.
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.
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Cassoulet 08