Quick Cassoulet

Well, this really isn't a perfect quick version of the wonderful French cassoulet, it is a really good recipe that my family enjoys. Having lived in France, I don't think there is such a thing as a quick cassoulet, but nonetheless, it is a good bean and sausage meal. I got it from All Recipes. It is great fall/winter dish and usually you'll have these ingredients on hand.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 2  carrots, diced
• 2  stalks celery, diced
• 1  small yellow onion, diced
• 2  garlic cloves, chopped
• 1⁄2 lb smoked sausage, sliced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (14 1/2ounce) can diced tomatoes, not drained
• 2  bay leaves
• 1  teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  tablespoon fresh parsley, chopped (optional)

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 the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
2. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low.
3. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
4. Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
5. Some good variations - use Herbs de Provence instead of the other herbs listed. Substitute white wine for some of the juice. Great Northern Beans also work instead of cannellini beans.
6. Great as leftovers! Serve with bread.