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August 2, 2011
Rustic Cassoulet
Poultry Classics
Prep time:
10 minutescooking time:
30 minutes“Grandma's bean dishes were filling, yet never heavy.”
Ingredients
Serves 6
- 3 (15-ounce) cans Great Northern beans
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 boneless, skinless chicken thighs (about 1 pound), chopped
- 1/4 pound smoked turkey sausage, chopped
- 3 cloves garlic, minced
- 1/4 cup each tomato paste and water
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup bread crumbs
- 3 tablespoons minced fresh parsley
Directions
1
Rinse and drain beans; set aside. Heat oil in ovenproof Dutch oven over medium-high heat until hot. Add chopped onion; cook and stir just until onion is tender, about 5 minutes.
2
Stir in chopped chicken, chopped sausage and minced garlic; cook until chicken and sausage are browned, stirring occasionally, about 5 minutes.
3
Stir drained beans, tomato paste, water, dried thyme and black pepper into Dutch oven. Cover; reduce heat to medium-low. Simmer 15 minutes or until mixture is bubbly.
4
Preheat broiler. Combine bread crumbs and parsley in small bowl; sprinkle over top of cassoulet. Broil 4 inches from heat until crumbs are lightly browned, about 3 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma knew that beans, which are high in folate and in dietary fiber, are good for your digestion and for your heart. She combined canned beans with chicken thighs and turkey sausage for a quick, delicious and wholesome dinner.
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