"The belly rules the mind."--Spanish Proverb

Quick Cassoulet Recipe

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This recipe for Quick Cassoulet, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Ball
Added: Monday, May 29, 2006


1 T. vegetable oil
2 carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
2 garlic cloves, minced
1/2 pound smoked sausage or kielbasa, cut into 4 pieces.
1 can (15oz.) red kidney beans, rinsed and drained
1 can (15 oz.) Great Northern or cannellini beans, rinsed and drained
1 can (14 1/2oz) diced tomatoes with roasted garlic, undrained
2 bay leaves
1 tsp. dried thyme
1/2 tsp salt
1/4 tsp. black pepper
Chopped fresh parsley, for garnish

In a large skillet, heat oil over medium high heat. Add carrots, celery, onion, and garlic. Cook 3 to 5 minutes or until the carrots are crisp tender, stirring occasionally. Add sausage and cook 3 more minutes. Stir in red kidney beans, Great Northern beans, tomatoes, bay leaves, thyme, salt, and black pepper. Cover the skillet and reduce heat to low. Simmer 10 minutes or until the vegetable are tender, stirring occasionally. To serve, remove and discard bay leaves and sprinkle with parsley.




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