| 1 tbl Vegetable oil | | 12 lb Kielbasa sausage, cubed | | 2 x Onions, chopped | | 2 x Garlic cloves, minced | | 2 x Carrots, sliced | | 2 x Celery stalks, chopped | | 1/2 tsp Dried thyme | | 1/4 tsp Pepper | | pn Cloves | | 19 oz Canned tomatoes | | 3/4 cup Chicken stock | | 1 x Bay leaf | | 38 oz Canned white pea beans, drained and rinsed | | TOPPING | | 2 tbl Butter | | 2 x Garlic cloves, minced | | 2 cup Fresh bread crumbs | | 2 tbl 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. | | carbohydrate, very high source fibre, excellent source iron | | Kitchen |
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