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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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
| 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 |
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