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1-Pot: Fuss-Free Cassoulet |
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1-Pot: Fuss-Free Cassoulet - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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20 ml
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Vegetable oil |
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0.3 kg
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Kielbasa sausage, cubed |
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2
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Onions, chopped |
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2
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Garlic cloves, minced |
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2
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Carrots, sliced |
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2
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Celery stalks, chopped |
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1/2 tsp
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Dried thyme |
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1/4 tsp
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Pepper |
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pn Cloves |
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570 g
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Canned tomatoes |
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3/4 cup
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Chicken stock |
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1
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Bay leaf |
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1,140 g
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Canned white pea beans, drained and rinsed |
| TOPPING |
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40 ml
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Butter |
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2
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Garlic cloves, minced |
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2 cup
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Fresh bread crumbs |
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40 ml
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Fresh parsley, chopped |
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| Method: |
The traditional French dish takes days to prepare and contains a generous portion of high-fat 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.
carbohydrate, very high source fibre, excellent source iron
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