Easy French Cassoulet With Wine, Beans, Sausage, Ham and Herbs

This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 1⁄2 lb bulk pork sausage or 1⁄2 lb  chopped kielbasa
• 1  small onions, sliced or 1⁄2 cup onion
• 1  carrot, thinly sliced
• 1  stalk celery & leaves, sliced
• 1  garlic clove, minced
• 1 1⁄2 cups  cubed cooked ham
• 2  tablespoons  snipped fresh parsley
• 1  teaspoon dried thyme
• 1  pinch rosemary
• 1  bay leaf
• 2 (15 ounce) cans white beans (undrained)
• 1⁄4 cup dry white wine or 1⁄4 cup dry white vermouth
• 1  dash ground cloves or 1  dash allspice

Directions

1. In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
2. Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
3. Bake, covered, at 325°F for 45 minutes.
4. Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
5. Serve in bowls with butter and a baguette or hot corn bread, if desired.
6. Makes 6 servings.