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Categories:
vegetable oil kielbasa sausage onions garlic carrots celery thyme pepper tomatoes chicken stock bay leaf white pea beans butter garlic bread crumbs fresh parsley
Viewed: 85 - Published at: 5 years agoIngredients
- 1 Tbsp. Vegetable oil
- 1/2 lb Kielbasa sausage, cubed
- 2 x Onions, minced
- 2 x Garlic cloves, chopped
- 2 x Carrots, sliced
- 2 x Celery stalks, minced
- 1/2 tsp Dry thyme
- 1/4 tsp Pepper
- pn Cloves
- 19 ounce Canned tomatoes
- 3/4 c. Chicken stock
- 1 x Bay leaf
- 38 ounce Canned white pea beans, liquid removed and rinsed
- 2 Tbsp. Butter
- 2 x Garlic cloves, chopped
- 2 c. Fresh bread crumbs
- 2 Tbsp. Fresh parsley, minced
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 min or possibly till onions are softened.
- Add in tomatoes, breaking up with fork.
- Add in chicken stock and bay leaf; bring to boil.
- Add in beans; reduce heat and simmer for about 30 min or possibly till slightly thickened.
- Throw away bay leaf.
- [Can be prepared to this point, cooled, covered and refrigerated for up to 1 day.
- Or possibly freeze for up to 1 week; thaw in refrigerator for up to 36 hrs.
- Add in 45 min to 1 hour to baking time.]
- Topping: In saucepan, heat butter over medium heat.
- Add in garlic; cook for about 2 min or possibly till softened.
- Stir in bread crumbs and minced parsley; sprinkle over cassoulet.
- Bake in 350F 180C oven for about 30 min or possibly till crusty and golden brown on top, bubbly and heated through.
- carbohydrate, very high source fibre, excellent source iron
- Kitchen
