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