Title: 1-pot: fuss-free cassoulet
 Categories: Sausages, Casseroles
      Yield: 6 Servings
 
      1 tb Vegetable oil
    1/2 lb Kielbasa sausage, cubed
      2    Onions, chopped
      2    Garlic cloves, minced
      2    Carrots, sliced
      2    Celery stalks, chopped
    1/2 ts Dried thyme
    1/4 ts Pepper
        pn Cloves
     19 oz Canned tomatoes
    3/4 c  Chicken stock
      1    Bay leaf
     38 oz Canned white pea beans,
           -drained and rinsed

--------------------------TOPPING-------------------------------
      2 tb Butter
      2    Garlic cloves, minced
      2 c  Fresh bread crumbs
      2 tb Fresh 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 180C 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