Two-Bean Cassoulet

Name: Two-Bean Cassoulet
Ingredients: 6 boneless skinless chicken thighs (about 1 1/4 lb.); 1 tablespoon olive oil; 1 1/2 cups thinly sliced carrots; 1/2 cup chopped onion; 2 garlic cloves, minced; 1 (15 ounce) can butter beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (8 ounce) can tomato sauce; 1/4 cup dry red wine; 1 teaspoon dried thyme, crushed; 1/4 teaspoon ground allspice; 8 ounces smoked turkey sausage, cut into 1/2-inch slices; chopped seeded tomatoes; snipped fresh parsley

14 ingredients

9 steps

Ingredients

6 boneless skinless chicken thighs (about 1 1/4 lb.)
1 tablespoon olive oil
1 1/2 cups thinly sliced carrots
1/2 cup chopped onion
2 garlic cloves, minced
1 (15 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 cup dry red wine
1 teaspoon dried thyme, crushed
1/4 teaspoon ground allspice
8 ounces smoked turkey sausage, cut into 1/2-inch slices
chopped seeded tomatoes
snipped fresh parsley

Directions

1

In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
2

Remove chicken from skillet; reserve drippings in skillet.
3

Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
4

Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
5

Transfer to an ungreased 2 quart casserole dish.
6

Place chicken on top.
7

Bake, uncovered, at 350° for 25-30 minutes or until chicken is no longer pink.
8

If desired, sprinkle tomatoes and parsley over the top.
9

Bake about 5 more minutes or just until the tomatoes are heated through.