Quick Cassoulet

Name: Quick Cassoulet
Ingredients: 1 tablespoon vegetable oil; 2 carrots, diced; 2 stalks celery, diced; 1 small yellow onion, diced; 2 garlic cloves, chopped; 1/2 lb smoked sausage, sliced; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can cannellini beans, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes, not drained; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon fresh parsley, chopped (optional)

14 ingredients

6 steps

Ingredients

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 garlic cloves, chopped
1/2 lb smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, not drained
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped (optional)

Directions

1

Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
2

Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low.
3

Simmer for 10 minutes, stirring occasionally until vegetables are tender.
4

Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
5

Some good variations - use Herbs de Provence instead of the other herbs listed. Substitute white wine for some of the juice. Great Northern Beans also work instead of cannellini beans.
6

Great as leftovers! Serve with bread.