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The traditional French dish takes days to prepare and contains a generous portion of high-fat meats.
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By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour.
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In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 min or possibly till onions are softened.
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Add in tomatoes, breaking up with fork.
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Add in chicken stock and bay leaf; bring to boil.
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Add in beans; reduce heat and simmer for about 30 min or possibly till slightly thickened.
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Throw away bay leaf.
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[Can be prepared to this point, cooled, covered and refrigerated for up to 1 day.
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Or possibly freeze for up to 1 week; thaw in refrigerator for up to 36 hrs.
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Add in 45 min to 1 hour to baking time.]
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Topping: In saucepan, heat butter over medium heat.
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Add in garlic; cook for about 2 min or possibly till softened.
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Stir in bread crumbs and minced parsley; sprinkle over cassoulet.
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Bake in 350F 180C oven for about 30 min or possibly till crusty and golden brown on top, bubbly and heated through.
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carbohydrate, very high source fibre, excellent source iron
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Kitchen
