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Ingredients: 1 Tablespoon(s) Vegetable oil 1/2 Pound(s) Kielbasa sausage, cubed 2 Onions, chopped 2 Garlic cloves, minced 2 Carrots, sliced 2 Celery stalks, chopped 1/2 Teaspoon(s) Dried thyme 1/4 Teaspoon(s) Pepper 19 Ounce(s) Canned tomatoes 3/4 Cup(s) Chicken stock 1 Bay leaf 38 Ounce(s) Canned white pea beans 2 Tablespoon(s) Butter 2 Cup(s) Fresh bread crumbs 2 Tablespoon(s) Fresh parsley, chopped Directions: 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. Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate, very high source fibre, excellent source iron
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