Wednesday, October 14, 2009

Faux Cassoulet: Quick & Low Fat White Beans & Sausage

A real cassoulet is made rich with duck confit. Made by salting duck leg meat and then submerging it in duck fat, confit is one of those things I read about, nod, and then decide is never going to happen in my kitchen!

A low-fat, quick faux cassoulet is a good supper for a cold and rainy night. It's also a one-pot meal.

  • 2-3 Tbl. olive oil
  • 1 large onion, chopped
  • 2-3 carrots, peeled and sliced
  • 1 heart of celery, sliced (about 1 cup)
  • 3-4 cloves of garlic, minced
  • 1 bunch flat leaf parsley, chopped
  • 6-8 oz. fat-free turkey kielbasa, sliced
  • 1 can white beans
  • 2-3 Tbl. sun-dried tomato pesto or tapenade
  • 1/2 cup white wine
  1. In a large saucepan, sauté the onion, carrots, celery, and garlic in the olive oil until the onions are translucent
  2. Add the parsley, kielbasa, white beans, pesto or tapenade, and wine
  3. Simmer slowly for 20-30 minutes, stirring occasionally to prevent scorching.
And, yes, that's all there is to it.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.