Recipe by Deb Wolf
This is a lighter, easier version of cassoulet. Serve with crusty french bread. For some reason, the best beverage to go with this is cold milk.
Top Review by tara portee
When people see three stars they think it wasn't that good, but I do mean that I really liked it. I thought the two tablespoons of brown sugar was a little too much. I browned the sausage and onions before adding to the crockpot, I thought this added flavor. Overall it was tasty, pretty healthy and super easy.
- 1 lb low-fat turkey kielbasa or 1 lb low-fat turkey kielbasa, sliced 1/4-inch thick
- 1 (14 -16 ounce) can black beans
- 1 (14 -16 ounce) can white beans (great northern)
- 1 (14 -16 ounce) can pinto beans (or kidney beans)
- 2 (8 ounce) cans tomato sauce (or 2 cups homemade sauce)
- 2 -3 carrots, sliced 1/4-inch thick
- 1 medium onion, sliced 1/4-inch thick into rings
- 1⁄2 cup red wine (cabernet sauvingnon, merlot or use beef broth)
- 2 tablespoons light brown sugar
- 2 garlic cloves, minced
- 2 fresh thyme sprigs (or 1 1/2 teaspoons dried thyme)
Directions See How It's Made
- Spray 3 to 5 quart crock pot with non-stick cooking spray.
- Rinse beans and drain.
- Separate onion slices into rings.
- Put all ingredients into crock pot, stir to combine.
- Cook on high 4 hours or low 8 - 10 hours.
- Hints: *Use whatever combination of beans you have on hand, but don't use seasoned beans. *It's MUCH better made with wine; the alcohol cooks off; you can buy tiny bottles in a four pack if you're not a wine drinker. *Leave the thyme sprigs whole; the leaves will fall off during cooking. Remember to fish out the stems before serving.