1-Pot: Fuss-Free Cassoulet (Rezept)

Zutaten für 6 Portionen
1 EsslöffelVegetable oil
1/2 x ca. 450 gKielbasa sausage, cubed
Onions, chopped
Garlic cloves, minced
Carrots, sliced
Celery stalks, chopped
1/2 TeelöffelDried thyme
1/4 TeelöffelPepper
 Pn Cloves
19 x ca. 30 gCanned tomatoes
3/4 TasseChicken stock
Bay leaf
38 x ca. 30 gCanned white pea beans, drained and rinsed
2 EsslöffelButter
Garlic cloves, minced
2 TasseFresh bread crumbs
2 EsslöffelFresh parsley, chopped


The traditional French dish takes days to prepare and contains a generous portion of high-fat meats. By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour.

In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or until onions are softened. Add tomatoes, breaking up with fork. Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf.

[Can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours. Add 45 minutes to 1 hour to baking time.]

Topping: In saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley; sprinkle over cassoulet. Bake in 350F 180 °C oven for about 30 minutes or until crusty and golden on top, bubbly and heated through.

6 servings for $13.20CDN [Nov 95]

Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate, very high source fibre, excellent source iron

Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

[-=Pam=-] PA_Meadows@msn. Com

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