Quick Cassoulet
Description
A great combination of beans, smoked sausage and vegetables in an easy one-skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.
Ingredients
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1 tablespoon vegetable oil
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2 carrots, diced
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2 stalks celery, diced
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1 small yellow onion, diced
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2 cloves garlic, chopped
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1/2 pound smoked sausage, sliced
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can cannellini beans, rinsed and drained
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1 (14 1/2 ounce) can diced tomatoes, drained
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2 bay leaves
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 tablespoon chopped fresh parsley
Directions
1
Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until onion is transparent. Add sausage to the skillet, and cook for a few more minutes to brown.
2
Pour in kidney beans, cannellini beans, and tomatoes; season with bay leaves, thyme, salt, and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, occasionally stirring until vegetables are tender.
3
Remove bay leaves and discard. Sprinkle parsley over the top, and serve.