Quick Cassoulet

Description
Quick Cassoulet from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: 25 minutes
 * Serves: 5

Ingredients

 * nonstick, low-fat cooking spray
 * 6 oz lean, boneless pork, cut into bite-sized pieces
 * 1 large onion cut into wedges
 * 2 medium carrots, peeled and thinly sliced
 * 2 cloves garlic, chopped
 * ½ cup, reduced sodium chicken or vegetable broth
 * ½ teaspoon dried thyme, crushed
 * 3 medium tomatoes, diced
 * ¼ cup dry white wine or reduced sodium chicken or vegetable broth
 * 1 x 15 oz can great northern or navy beans, drained
 * 6 oz fully cooked, low-fat smoked turkey sausage, cut into bite-sized pieces
 * 1 tablespoon snipped fresh parsley

Directions

 * 1) Lightly coat a large saucepan or a 4-quart dutch oven with nonstick cooking spray and heat over medium-high heat.
 * 2) Add pork and cook for 2–3 minutes or until lightly browned.
 * 3) Add onion, carrots, garlic, ½ cup broth and thyme.
 * 4) Bring to boiling then reduce heat and simmer for 7–8 minutes or until pork and vegetables are tender.
 * 5) Add tomatoes, wine or broth and beans.
 * 6) Mash beans slightly and add sausage.
 * 7) Bring to boil then reduce and simmer for 1–2 minutes before serving.
 * 8) Sprinkle with parsley.