Quick & Easy Cassoulet

August 13, 2010

Serve with a thick slice of lightly buttered rye bread and a cold tossed salad. Lower the sodium in this recipe by using low-sodium kielbasa and low-sodium beans and tomato sauce.

Makes 8 servings

Ingredients
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged navy beans
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged dark red kidney beans
  • 1 pound turkey polska kielbasa, diagonally sliced into 1-inch pieces
  • 1 (15-ounce) can tomato sauce
  • 1-1/2 cups thinly sliced carrots (about 3 medium carrots)
  • 2 small onions, thinly sliced and separated into rings
  • 1/2 cups dry red wine or beef broth
  • 2 tablespoons brown sugar, firmly packed
  • 2 tablespoons fresh thyme leaves or 1-1/2 teaspoons dried leaves
  • 2 cloves garlic, finely chopped
Preparation
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients in ungreased 3 Quart casserole.
  3. Cover and bake until carrots are tender, about 1 hour or until hot and bubbly.
Posted in: Beans & Poultry, Recipes