Easy Cassoulet
Yield
6 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
sausage
bulk |
|
| 1 | each |
onions
sliced |
|
| 1 | each |
garlic
minced |
|
| 1 ½ | cups |
ham
cooked, cubed |
*
|
| 2 | tablespoons |
parsley leaves
snipped |
|
| 1 | each |
bay leaves
|
*
|
| 30 | ounces |
navy beans
|
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | dash |
cloves
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
sausage
bulk |
|
| 1 | each |
onions
sliced |
|
| 1 | each |
garlic
minced |
|
| 355 | ml |
ham
cooked, cubed |
*
|
| 3E+1 | ml |
parsley leaves
snipped |
|
| 1 | each |
bay leaves
|
*
|
| 867 | ml/g |
navy beans
|
|
| 59 | ml |
white wine
dry |
*
|
| 1 | dash |
cloves
ground |
*
|
Directions
In skillet, cook sausage, onion and garlic until meat is slightly browned and onion is tender, drain off fat.
Add ham, parsley, and bay leaf; mix well.
Stir in undrained beans, wine and cloves.
Turn into a 1½-quart casserole.
Bake, covered, at 325℉ (160℃). for 45 minutes.
Uncover and bake 40 to 45 minutes longer, stirring occasionally.
Remove Bay leaf.
Serve in bowls with hot corn bread, if desired.
