Lean-Bean Cassoulet

Directions

1. 1
   In a 12 inch nonstick skillet over low heat, heat oil; add carrots; cook, covered, 8 to 10 minutes until almost tender, uncovering to stir occasionally.
2. 2
   Add kielbasa slices; increase heat to medium high; cook 3 to 4 minutes, stirring frequently until kielbasa and carrots are browned.
3. 3
   Using a slotted spoon, remove kielbasa and carrots to a bowl.
4. 4
   To drippings in skillet add ham steaks; cook over medium high heat about 2 minutes on each side until browned.
5. 5
   Remove to bowl with kielbasa and carrots.
6. 6
   To drippings in skillet add onion, celery and garlic; cook, covered, over medium heat about 2 minutes until onion is softened, uncovering once to stir.
7. 7
   Return carrots, kielbasa and ham to skillet along with tomatoes and thyme; bring to a boil.
8. 8
   Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally until vegetables are tender, kielbasa is cooked through and liquid is slightly reduced.
9. 9
   Stir beans and pepper into mixture in skillet; cook 2 to 3 minutes longer, stirring occasionally until heated through.