Quick and Easy Cassoulet
The use of canned beans speeds up the preparation for this classic bean and sausage casserole without sacrificing flavor. Serve with a thick slice of lightly buttered rye bread and a cold tossed salad.
1 (16-ounce) can black beans, drained
1 (16-ounce) can navy beans, drained
1 (16-ounce) can dark red kidney beans, drained
1 pound turkey kielbasa, diagonally sliced into 1 inch pieces
1 (15-ounce) can tomato sauce
1 1/2 cups thinly sliced carrots (about 3 medium carrots)
2 small onions, thinly sliced and separated into rings
1/2 cups dry red wine or beef broth
2 tablespoons brown sugar, firmly packed
2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried leaves
2 cloves garlic, finely chopped
- Preheat oven to 375°F (190°C).
- Mix all ingredients in ungreased 3 quart casserole.
- Cover and bake about 1 hour or until hot and bubbly and carrots are tender.
Makes 8 servings.
Recipe provided courtesy Michigan Bean Commission.