Easy Fuss Free Cassoulet
Pair this easy-to-make cassoulet with a nice glass of wine for a relaxing dinner that will be a surefire hit with your family and guests.
Cooking Time1 hr 10 min
Cooking MethodCasserole
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound Kielbasa sausage, cubed
- 2 medium onions, chopped
- 4 garlic cloves, minced, divided
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 pinch cloves
- 1 19-ounce can whole tomatoes
- 3/4 cup chicken stock
- 1 bay leaf
- 1 38-ounce can white pea beans, drained and rinsed
- 2 tablespoons butter
- 2 cups fresh bread crumbs
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350 degrees F. In a large, oven-safe Dutch oven, heat oil over medium heat.
- Cook sausage, onions, half the garlic, carrots, celery, thyme, pepper and cloves in the oil, 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.
- In saucepan, melt butter over medium heat.
- Add the remaining garlic and cook for about 2 minutes or until softened.
- Stir in bread crumbs and chopped parsley; sprinkle over cassoulet.
- Bake at 350 degrees F for about 30 minutes or until crusty and golden on top, bubbly and heated through.
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