This stovetop version of the French country classic is hearty and sophisticated, yet boasts ingredients that you probably have on hand. Serve with spicy mustard, cornbread and a citrus salad.

Smoked Sausage Skillet Cassoulet

1 smoked sausage, (kielbasa), about 12 to 16 ounces
1 large onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon vegetable oil
1 medium apple, cored and chopped
1 teaspoon dried rosemary
3/4 teaspoons dried sage
1 (14 1/2-ounce) can diced tomatoes in juice
1 (15-ounce) can Great Northern beans, drained
1 (10-ounce) package frozen baby lima beans, thawed
1 cup chicken broth
1 1/2 tablespoons tomato paste
1 1/2 cups seasoned croutons
1/3 cup fresh parsley, chopped

1. In large heavy skillet, sauté onion and garlic in oil over medium-high heat; stir in apple, herbs, tomatoes, beans, broth and tomato paste. Stir to blend well. Add sausage. Bring to a boil, cover, reduce heat to a simmer and simmer for 20 to 30 minutes until thoroughly heated.
2. Serve topped with croutons and chopped parsley.

Makes 6 servings.

Recipe and photograph provided courtesy of Pork, The Other White Meat.