servings
Keys : Sausage Casseroles Beans Sausages Canadian Canada
North American French France European Mediterranean
Ingredients :
1 tbl Vegetable oil
1/2 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
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 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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