*  Exported from  MasterCook  *

                        1-Pot: Fuss-Free Cassoulet

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Vegetable oil
     1/2   lb           Kielbasa sausage, cubed
   2                    Onions, chopped
   2                    Garlic cloves, minced
   2                    Carrots, sliced
   2                    Celery stalks, chopped
     1/2  ts            Dried thyme
     1/4  ts            Pepper
           pn           Cloves
  19      oz            Canned tomatoes
     3/4  c             Chicken stock
   1                    Bay leaf
  38       oz           Canned white pea beans,
                        -drained and rinsed
                        ----------------------------------TOPPING- -- €
                        ---------------------------------
   2      tb            Butter
   2                    Garlic cloves, minced
   2      c             Fresh bread crumbs
   2       tb           Fresh parsley, chopped

  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.
  
  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
  
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