Quick Cassoulet

Recipe By : Mr. Food's Easy Cooking Jan/Feb 2000

3 Points Per Serving

Lynn Thomas at TNT posted this one about a month ago. I just made it tonight and it is WONDERFUL. I adapted the ingredients to the size of my cans and brands to get the right nutritional analysis, and Weight Watchers Points (3). I have a pretty good sized appetite and I ate 2 servings and I'm stuffed.

1 tablespoon vegetable oil

2 carrots -- chopped

2 stalks celery -- chopped

1 small onion -- chopped

2 cloves garlic -- minced

1/2 pkg kielbasa, Healthy Choice -- cut in 4 pieces

15 1/2 ozs canned kidney beans -- rinsed and drained

15 1/2 ozs canned cannellini beans, goya -- rinsed and drained

14 1/2 ozs canned tomatoes -- with garlic

2 bay leaves

1 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper chopped fresh parsley -- for garnish

In a large skillet, heat oil over medium-high heat. Add carrots, celery, onion, and garlic. Cook 3 to 5 minutes, or until the carrots are crisp-tender, stirring occasionally. Add sausage and cook 2 more minutes. Stir in red kidney beans, Great Northern beans, undrained tomatoes, bay leaves, thyme, salt, and black pepper. Cover the skillet and reduce heat to low. Simmer 10 minutes, or until the vegetables are tender, stirring occasionally. To serve, remove and discard bay leaves and sprinkle with parsley.

Makes 4 servings.

Lynn's notes: Made this 1-25-2000; used Healthy Choice kielbasa and 5 garlic cloves. This dish went together quickly and was very good on a cold, rainy night.

Per serving: 316 Calories; 6g Fat (17% calories from fat); 19g Protein; 50g Carbohydrate; 22mg Cholesterol; 1744mg Sodium

Shared by: Betsy Burtis Derry, NH