Quick Cassoulet Recipe
Ingredients
| Onion | 1 Can (10oz), condensed | |
| Tomato soup | 1 Can (10oz), condensed | |
| Water | 1 Cup (16 tbs) | |
| White beans | 1 Can (10oz) | |
| Kielbasa - 3/4 pound, cut into 1/2-inch slices | ||
| Potatoes | 4 Small | |
| Carrots - 3 medium (about 1 cup), cut into 1/2-inch pieces | ||
| Fresh thyme leaves - 1 1/2 teaspoons, snipped, OR Dried thyme leaves- 1/2 teaspoon, crushed | ||
| Pepper | 1/8 Teaspoon | |
| Bay leaf | 1 | |
| Fresh thyme or parsley - few sprigs, for garnish | ||
Directions
MAKING
1. In a large, casserole or stock pot, combine all the ingredients.
2. Set the casserole on a medium high flame and heat to boiling, stirring frequently.
3. Once the liquid comes to a boil, reduce the heat and cover the casserole with a lit.
4. Simmer the sausages and vegetables for 25 minutes until they are tender. Stir once in a while to prevent them from sticking to the pan.
5. Remove and discard the bayleaf.
SERVING
6. Turn the Quick Cassoulet into a serving casserole or ladle into soup plates.
7. Serve hot, garnished with thyme and accompany with crusty bread.
1. In a large, casserole or stock pot, combine all the ingredients.
2. Set the casserole on a medium high flame and heat to boiling, stirring frequently.
3. Once the liquid comes to a boil, reduce the heat and cover the casserole with a lit.
4. Simmer the sausages and vegetables for 25 minutes until they are tender. Stir once in a while to prevent them from sticking to the pan.
5. Remove and discard the bayleaf.
SERVING
6. Turn the Quick Cassoulet into a serving casserole or ladle into soup plates.
7. Serve hot, garnished with thyme and accompany with crusty bread.
Chef
