Smoked Sausage Skillet Cassoulet
This stovetop version of the French country classic is hearty and sophisticated, yet boasts ingredients that you probably have on hand. Serve with a coarse ground Dijon mustard, cornbread and a green salad tossed with a citrus vinaigrette.
1 smoked sausage (such as 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 (14.5-ounce) can diced tomatoes in juice
1 (15-ounce) can Great Northern beans, drained and rinsed
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
- 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.
- Serve topped with croutons and chopped parsley.
Makes 6 servings.
Recipe and photograph provided courtesy of Pork, Be Inspired®.